Piquillo pepper cream
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.
Instructions
- 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.
Total time
35 minutes
Cooking time
15
Preparation time
20
Yield
4 servings