Creamy Potato Soup with Sautéed Baby Squid and Peppers

Potato Cream with Baby Squid

Category: Main Course
Servings: 4

Ingredients

Instructions

1. Prepare the potato cream: Begin by peeling the potatoes and cutting them into small cubes. In a pan, heat a drizzle of extra virgin olive oil over low heat, then sauté the leek for 10-15 minutes until it softens. Once softened, add the potatoes and cover them with vegetable broth. Cook until the potatoes are tender and fully cooked through.

2. Prepare the peppers: Remove the stems and seeds from the green and red peppers, then cut them into thin strips.

3. Prepare the baby squid: If you’re using whole baby squid, be sure to clean them by removing the innards and rinsing them under cold running water. Cut the squid into strips approximately half a centimeter wide.

4. Prepare the lemon: Grate the zest of one lemon and squeeze the juice from half of the lemon.

5. Cook the vegetables and squid: In a large pan, heat some extra virgin olive oil and sauté the garlic clove to infuse the oil with flavor. Add the pepper strips and cook for just a couple of minutes, ensuring they remain crisp. Remove the garlic with tongs. Add the prepared baby squid to the pan, and season with fresh thyme, allowing them to cook through.

6. Finish the cream: Once the potatoes are cooked, transfer them to a high-sided bowl and use an immersion blender to puree them until smooth. Season with salt and black pepper to taste.

7. Assemble the dish: Spoon the creamy potato mixture into serving plates, creating a smooth base. Top with the sautéed baby squid and peppers. Drizzle a little extra virgin olive oil over the top and serve immediately.

Enjoy your creamy potato base paired with tender, flavorful baby squid and the delightful crunch of bell peppers in this comforting and elegant dish!