Red anaheim vichyssoise with scallops - rhp

Yield: 8 servings

Measure Ingredient
¼ cup Olive oil
3 tablespoons Garlic; minced
1 large Sweet yellow onion; diced
½ teaspoon Ground cumin
1 tablespoon Fresh thyme leaves
6 eaches Fresh red New Mexican chiles; roasted, peeled, seeded, and diced
2½ pounds Russet potatoes; peeled and diced
6 cups Chicken stock
Salt & freshly ground black pepper to taste
1 pounds Scallops; stirred in -
1 tablespoon Olive oil; over medium heat until opaque all the way through
Cilantro leaves for garnish
Thin red bell pepper strips for garnish

Heat the olive oil in a large saucepan or Dutch oven (2-¾ quart) over medium heat. Add the garlic, onion, cumin, thyme, and peppers and cook, stirring, until the onions become translucent, then add the potatoes. Continue cooking for 10 minutes, stirring often. Add the chicken stock and bring to a simmer. Cook until the potatoes are quite tender, 20 to 30 minutes, then remove from the heat and allow to cool.

Puree the soup in a food processor or blender until smooth (you will need to do this in several batches). Thin with more chicken stock if needed and adjust the seasoning with salt and pepper. Serve the soup chilled, in shallow bowls garnished with the scallops, cilantro, and bell peppers.

Greg Higgins of Heathman Hotel, in _Red Hot Peppers_ Jean Andrews, 1993. MacMillan Publishing Co. ISBN 0-02-502251-2 Typos by Jeff Pruett.

Submitted By JEFF PRUETT On 11-13-95

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