Name: Potato Piquillo Soup
Prep time: P0Y0M0DT8H30M0.000S
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT9H0M0.000S
Yield: 6 to 8 servings
Ingredients: 2 tablespoons butter; 1 small onion, chopped; 1 can Piquillo peppers; 1 teaspoon salt; 1/2 teaspoon freshly ground black pepper; 1 or 2 garlic cloves, minced; 3 cups chicken stock; 4 small Yukon Gold potatoes or 68 small red new potatoes, unpeeled, chopped; 1/2 cup Crema (recipe follows), creme fraiche or sour cream; 1/2 cup grated Manchego cheese; 1/2 cup whipping cream; 2 cups heavy cream; 1/4 cup buttermilk

Directions

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.

Crema:

Whisk the cream and buttermilk together. Cover and set in a warm place (a gas oven with just the heat from the pilot light is fine) for 8 hours. Crema may be kept in the refrigerator as long as a week. Yield: 2 cups

On Tonight

Potato Piquillo Soup

Crema:

Crema:

Categories: