Yield: 6 servings
|1 small||Onion; chopped|
|13 ounces||Piquillo peppers -; (1 can)|
|½ teaspoon||Freshly-ground black pepper|
|1||Garlic cloves; minced (1 to 2)|
|3 cups||Chicken stock|
|4 smalls||Yukon Gold potatoes; unpeeled, chopped|
|(or 6 to 8 small red new potatoes)|
|½ cup||Crema; see * Note|
|(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.