Potato Piquillo Soup
Serves: 2
Weldon Lockman
1 January 1970
Based on User reviews:
63
Spice
62
Sweetness
64
Sourness
42
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
2 tbsps
Butter1 small
Onion (chopped)1 can
Pepper (piquillo)1 tsp
Salt3 cups
Chicken Stock4 small
Yukon Gold Potatoes1 cup
Manchego Cheese (grated)1 cup
Whipping Cream2 cups
Heavy Cream1 cup
ButtermilkDirections:
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
2
Stir in the garlic and cook briefly just to release the aroma, 1 to 2 minutes
3
Pour in the chicken stock, add the potatoes and bring to a boil
4
Reduce to a simmer and cook 20 minutes
5
Puree in a food processor or blender just until smooth, being careful not to overprocess
6
Overworking will result in a gummy soup
7
Return to the pot, stir in the crema or creme fraiche or sour cream and bring just to a boil
8
Julienne half of the remaining piquillos and stir into the soup
9
Puree the remaining piquillos in a mini processor and put in a bowl
10
Whip the cream until soft peaks form and gently fold in the pureed piquillos and the cheese
11
Divide hot soup into bowls, top each with a dollop of the piquillo cream and serve
12
Whisk the cream and buttermilk together
13
Cover and set in a warm place (a gas oven with just the heat from the pilot light is fine) for 8 hours
14
Crema may be kept in the refrigerator as long as a week