Puréed Potato Soup with Red Chilli Butter

Name: Puréed Potato Soup with Red Chilli Butter
Yield: Serves 4
Cuisine: American
Ingredients: 4 large baking potatoes, peeled and quartered; 10 cloves garlic, peeled but left whole; 700 ml/24 fl oz chicken stock; 350 ml/12 fl oz milk; 1 spring onion, thinly sliced and/or 2 cloves garlic, chopped; 1 to 2 teaspoons mild chilli powder (or to taste); 75 g/3 oz soft butter (preferably unsalted)

Preparation info

Serves
4

Difficulty
Easy

Appears in

Hot and Spicy

By Marlena Spieler

Published 1985

About

This rich soup is based on the hearty potato soups of Europe with the Latin American accent of mild dried and fresh hot chillies. The creamy purée of potato is topped with a nugget of mild chillied butter that melts into it. For a ferocious rather than a gentle soup, add a small amount of chopped raw chillies.

Ingredients

4 large baking potatoes, peeled and quartered
10 cloves garlic, peeled but left whole
700 ml<

Americas
United States
Spicy
Soup
Gluten-free

Method

Place the potatoes, garlic and chicken stock in a saucepan, and bring to the boil. Reduce the heat and simmer until the potatoes and garlic cloves are both tender.
Purée with the milk until smooth.
Mix the butter with the spring onion and/or garlic, and the chilli powder.
Serve the potato purée with a nugget of chillied butter melting in eac