Potato Piquillo Soup

Recipe Ingredients

2 tablespoons	30ml	Butter
1 tablespoon	15ml	Onion - chopped (small)
13 oz	369g	Piquillo peppers - (1 can)
1 teaspoon	5ml	Salt
1/2 teaspoon	2.5ml	Freshly-ground black pepper
1		Garlic cloves - minced
3 cups	711ml	Chicken stock
4 cups	584g / 20oz	Yukon Gold potatoes - unpeeled, chopped (small)
		(or 6 to 8 small red new potatoes)
1/2 cup	118ml	Crema - see * Note
		(or creme fraiche or sour cream)
1/2 cup	73g / 2.6oz	Grated Manchego cheese
1/2 cup	118ml	Whipping cream

Recipe Instructions

* 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.

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 - http://www.foodtv.com

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