This recipe was created by Mary Sue Milliken and Susan Feniger - Chefs and Co-Owners of Border Grill Restaurant in Santa Monica, California.  This recipe was provided by the Commercial Office of Spain in promoting the use of authentic Sweet Piquillo Peppers from Spain.  Piquillos are slow roasted over open wood fires and packed in cans whole and ready to serve.  Every pepper is uniform in shape, color and texture. The flavor is sweet yet slightly piquant - unlike anything you've tasted before! 

Piquillo Peppers and Manchego cheese can be ordered from www.tienda.com

Potato Piquillo Soup

In a heavy Dutch oven or stockpot, melt butter over moderate heat and sauté the onions, half of the Piquillos, 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 heat to a simmer and cook until the potatoes are tender, about 20 minutes.  Puree soup in a food processor in batches or a blender, (or use a hand held immersion blender right in the pot). Be careful not to overprocess as the potatoes can become "gluey".   If using a processor or blender, return soup to the pot and stir in the crème fraîche or sour cream and bring just to a low boil. Julienne half of the remaining Piquillos. Reserve some julienne of Piquillo peppers for garnish on each serving. Stir the remaining julienned peppers into the soup.

Puree the remaining whole Piquillos in a mini processor and put in a bowl. Whip the heavy cream until soft peaks form and gently fold in the pureed piquillos and grated Manchego cheese.

Divide hot soup into bowls, top each with a dollop of the Piquillo cream and garnish with reserved julienne Piquillos and serve.

Serves 4 to 6

_{Copyright © 2004 Ann Hall Every, CCP}