Recipe - Potato Piquillo Soup

2 tablespoon Butter
1 small Onion; chopped
13 ounce Piquillo peppers ; (1 can)
1 teaspoon Salt
One half teaspoon Freshlyground black pepper
1 Garlic cloves; minced (1 to
2)
3 cup Chicken stock
4 small Yukon Gold potatoes;
unpeeled, chopped
(or 6 to 8 small red new
potatoes)
One half cup Crema; see * Note
(or creme fraiche or sour
cream)
One half cup Grated Manchego cheese
One half cup Whipping cream

* 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