| 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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