Mexican Foam Soup
|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|
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.