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Mexican Foam Soup

Ingredients
  Chopped onion 50 Milliliter
  Chopped green pepper 30 Milliliter (2 Tablespoons)
  Butter/Margarine 15 Milliliter (1 Tablespoon)
  Condensed tomato soup 1 Can (10 oz) (284 Milliliter)
  Canned milk 120 Milliliter (1 Soup Can)
  Red pepper 1 1⁄2 Dash (Generous Dash)
  Egg 1 , separated
Directions

Cook onion and green pepper in butter until tender.
Stir in soup, milk and red pepper.
Heat; but do not boil.
Slightly beat egg yolk; stir a little hot soup into yolk.
Gradually add to soup.
Beat egg white until very soft peaks form.
Add 125 mL soup mixture; beat lightly.
Pour on top of soup; heat.

Recipe Summary

Cuisine: 
Mexican
Course: 
Appetizer
Method: 
Boiled
Dish: 
Soup
Ingredient: 
Vegetable

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Average: 4.3 (13 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 445 Calories from Fat 188

% Daily Value*

Total Fat 21 g32.5%

Saturated Fat 11.5 g57.7%

Trans Fat 0 g

Cholesterol 255.7 mg85.2%

Sodium 1108.6 mg46.2%

Total Carbohydrates 50 g16.7%

Dietary Fiber 3.2 g12.9%

Sugars 31.9 g

Protein 15 g29.6%

Vitamin A 36% Vitamin C 66%

Calcium 18% Iron 10.2%

*Based on a 2000 Calorie diet

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Mexican Foam Soup Recipe