Potato Piquillo Soup Recipe

Name: Potato Piquillo Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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.
2
Stir in the garlic and cook briefly just to release the aroma, 1 to 2 minutes.
3
Pour in the chicken stock, add the potatoes and bring to a boil.
4
Reduce to a simmer and cook 20 minutes.
5
Puree in a food processor or blender just until smooth, being careful not to overprocess.
6
Overworking will result in a gummy soup.
7
Return to the pot, stir in the crema or creme fraiche or sour cream and bring just to a boil.
8
Julienne half of the remaining piquillos and stir into the soup.
9
Puree the remaining piquillos in a mini processor and put in a bowl.
10
Whip the cream until soft peaks form and gently fold in the pureed piquillos and the cheese.
11
Divide hot soup into bowls, top each with a dollop of the piquillo cream and serve.
12
Whisk the cream and buttermilk together.
13
Cover and set in a warm place (a gas oven with just the heat from the pilot light is fine) for 8 hours.
14
Crema may be kept in the refrigerator as long as a week.

1197

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 tablespoons butter, 1 small onion, chopped, 1 can Piquillo peppers, 1 teaspoon salt, and more.

Yes, Potato Piquillo Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Potato Piquillo Soup

How did you like this recipe?

Frequently Asked Questions