| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Dutch | Toohot07 | 6 | servings |
INGREDIENTS
| 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 |
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. 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 - http://www.foodtv.com 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.
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