Recipe courtesy of Mary Sue Milliken and Susan Feniger

Potato Piquillo Soup

  • Level: Easy
  • Yield: 6 to 8 servings
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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, creme fraiche or sour cream

1/2 cup grated Manchego cheese

1/2 cup whipping cream

CREMA

2 cups heavy cream

1/4 cup buttermilk

Directions

  1. 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.
  2. 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.
  3. 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.
  4. Divide hot soup into bowls, top each with a dollop of the piquillo cream and serve.

CREMA

  1. 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.
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