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.
CREMA
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.
Yield: 2 cups

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	369.49 Kcal (1547 kJ)
Calories from fat	280.28 Kcal
		% Daily Value*
Total Fat	31.14g	48%
Cholesterol	109.98mg	37%
Sodium	764.78mg	32%
Potassium	233.67mg	5%
Total Carbs	13.05g	4%
Sugars	6.94g	28%
Dietary Fiber	0.7g	3%
Protein	10.47g	21%
Vitamin C	2.4mg	4%
Calcium	276mg	28%

Amount Per 100 g
Calories	155.1 Kcal (649 kJ)
Calories from fat	117.65 Kcal
		% Daily Value*
Total Fat	13.07g	48%
Cholesterol	46.16mg	37%
Sodium	321.02mg	32%
Potassium	98.08mg	5%
Total Carbs	5.48g	4%
Sugars	2.91g	28%
Dietary Fiber	0.29g	3%
Protein	4.4g	21%
Vitamin C	1mg	4%
Calcium	115.8mg	28%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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