Free Recipe Potato Piquillo Soup
Recipe Type: H Recipes
Recipe Preparation: boil
Cooking Ingredients for Potato Piquillo Soup Recipe
2 tb Butter
1 sm Onion; chopped
13 oz Piquillo peppers -; (1 can)
1 ts Salt
1/2 ts Freshly-ground black pepper
1 Garlic cloves; minced (1 to
-2)
3 c Chicken stock
4 sm Yukon Gold potatoes;
-unpeeled, chopped
(or 6 to 8 small red new
-potatoes)
1/2 c Crema; see * Note
(or creme fraiche or sour
-cream)
1/2 c Grated Manchego cheese
1/2 c Whipping cream
Potato Piquillo Soup Preparation
* 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. Recipe 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 – Formatted for MasterCook by MR MAD, aka Joe Comiskey – jpmd44a@prodigy.com 01-30-1997 Recipe by: Susan Feniger and Mary Sue Milliken Converted by MM_Buster v2.0l.
Cooking Temperature:
Recipe Serves: 6
How Do You Cook Potato Piquillo Soup?
If you know a better Potato Piquillo Soup Recipe please comment below.