RECETAS Y COCINA

Ingredients

• 2 tbl vegetable oil
• 1 onion (small), chopped
• 3 cloves garlic, minced
• 3 Russet potatoes, (large) peeled and sliced (about 5 cups)
• 20 oz chicken broth, (2 1/4 cups)
• 1/2 cup milk
• 1 cup cabbage, chopped
• 3 eggs
• 8 oz cottage cheese
• 1/2 cup Jack cheese, (or any white melting cheese: provolone or mozzarella)

Preparation

In a 1 1/2 quart stockpot, warm the oil over medium high heat.

Sauté the onion and garlic until soft.

Add the potatoes and chicken broth.

Bring to a boil, lower the heat, and cook covered until tender, about 30 minutes.

Stir the milk and cabbage into the potato mixture.

Cook over medium high heat about 5 minutes, or until the cabbage is tender.

Reduce heat to a bare simmer.

Break the eggs one at a time into a small bowl and slip them into the potato soup, being careful not to break the yolks.

Cover and simmer 5 additional minutes.

While the eggs are cooking, mix together the cottage cheese and shredded cheese; stir into the soup.

At this point the soup should be thick and creamy.

Garnish with avocado slices and season with hot sauce, if desired.

• 2.95
• 1
• 2
• 3
• 4
• 5

Votos Totales: 22

Visitas: 12

Buscar Término

Comparte