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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
2 tablespoons butter |
1 small onion, chopped |
1 can piquillo peppers |
1 teaspoon salt |
1/2 teaspoon freshly ground black pepper |
1 or 2 garlic cloves, minced |
3 cups chicken stock |
4 small yukon gold potatoes or 68 small red new potatoes, unpeeled, chopped |
1/2 cup crema, creme fraiche or sour cream |
1/2 cup grated manchego cheese |
1/2 cup whipping cream |
2 cups heavy cream |
1/4 cup buttermilk |
Directions:
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. Stir in the garlic and cook briefly just to release the aroma, 1 to 2 minutes.
2. 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.
3. 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.
4. Divide hot soup into bowls, top each with a dollop of the piquillo cream and serve.
5. CREMA
6. 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.
7. Yield: 2 cups
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