About this recipe:This is a delicious Tex-Mex soup, which is perfect for the cold winter nights. Potatoes are simmered with onion, peppers and ham in a spicy soup base. Garnish with grated Cheddar before serving.
2 potatoes, peeled and cubed
1 onion, chopped
1 green pepper, chopped
1 red pepper, chopped
115g chopped ham
1 tablespoon chopped green chillies
1/4 teaspoon ground white pepper
1/8 teaspoon cayenne pepper
415ml chicken stock
1 egg yolk, beaten
4 tablespoons double cream
60g grated Cheddar cheese
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Method Prep:20min › Cook:35min › Ready in:55min
Cook potatoes in boiling water until tender, about 15 minutes. Drain and reserve.
In a frying pan, saute onion, green and red pepper in margarine for 10 minutes or until softened. Stir in the ham, green chillies, white pepper and cayenne. Cook for 1 minute longer. Reserve.
In a liquidiser, combine the potatoes and chicken stock and blend until smooth. Add to the sauteed vegetable mixture.
Heat soup just to boiling. Beat the egg yolk with the double cream in a small bowl. Stir in 125ml hot soup, stir yolk mixture back into saucepan. Gently heat soup, but do not boil. Garnish with grated Cheddar cheese.