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Piquillo Pepper Cream
Created by all foods natural team,
Description
Piquillo peppers have their own unique flavor, sweet and spicy. You can serve this one as a sorbet. Or pour 1 cup of the cold cream in the ice cream maker and put mini scoops of piquillo pepper sorbet, as garnish, in the bowls with chilled soup.
Ingredients
At a glance
Serves
5 to 6
| 1 lb | canned piquillo peppers, chopped, reserve the liquid | ||
| 2 | shallots, minced | ||
| 4 Tbs | olive oil | ||
| 3 cups | chicken stock, homemade is best | ||
| 1/2 cup | evaporated milk | ||
| 1/2 cup | light cream | ||
| 1 medium | red potato, peeled an diced |
Methods/steps
- Heat up the olive oil in a large pan over medium low heat. Add the shallots, cook for 4-5 minutes, until they start to turn brown. Add the piquillo peppers, including the liquid, and potatoes.
- Add the chicken stock, take to the boil, lower the heat and simmer for 10-15 minutes.
- Use your upright blender to puree the soup until smooth. Season and add evaporated milk and cream. Pour through a medium sieve or food mill into a soup bowl. cover and refrigerate until chilled.
- Garnish with chopped pepper and serve in cups.
Nutrition Facts
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