Potato piquillo soup

Yield: 6 servings

Measure Ingredient
2 tablespoons Butter
1 small Onion; chopped
13 ounces Piquillo peppers -; (1 can)
1 teaspoon Salt
½ teaspoon Freshly-ground black pepper
1 \N Garlic cloves; minced (1 to 2)
3 cups Chicken stock
4 smalls Yukon Gold potatoes; unpeeled, chopped
\N \N (or 6 to 8 small red new potatoes)
½ cup Crema; see * Note
\N \N (or creme fraiche or sour cream)
½ cup Grated Manchego cheese
½ cup Whipping cream

* Note: See the "Crema" recipe which is included in this collection.

In a heavy Dutch oven or stockpot, melt butter over moderate heat and saute the onions, half of the piquillo peppers, and salt and pepper until the onions turn a light golden color, 5 to 7 minutes. Stir in the garlic and cook briefly just to release the aroma, 1 to 2 minutes. Pour in the chicken stock, add the potatoes and bring to a boil. Reduce to a simmer and cook 20 minutes. Puree in a food processor or blender just until smooth, being careful not to overprocess. Overworking will result in a gummy soup. Return to the pot, stir in the Crema or creme fraiche or sour cream and bring just to a boil. Julienne half of the remaining piquillos and stir into the soup.

Puree the remaining piquillos in a mini processor and put in a bowl. Whip the cream until soft peaks form and gently fold in the pureed piquillos and the cheese. Divide hot soup into bowls, top each with a dollop of the piquillo cream and serve. This recipe yields 6 to 8 servings.

Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken From the TV FOOD NETWORK - (Show # TH-1E22 broadcast 01-24-1997) Downloaded from their Web-Site -

Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...


Recipe by: Susan Feniger and Mary Sue Milliken Converted by MM_Buster v2.0l.

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