Honeyed Potato And Tomatilla Salsa Dueto

Directions

1. Make the potato soup in one large saucepan: Bring the stock to a boil, add in the potato and onion chunks, and salt and pepper to taste. Reduce heat and simmer, partially covered, till tender, about 15 to 20 min. Puree in a blender, then blend in the cream and the honey. Pour back into the saucepan and keep on a bare simmer.
2. Make the serrano-tomatillo soup in another saucepan: Bring the water to a boil, add in the whole tomatillos and serranos, and salt lightly. Reduce heat and simmer till tender, about 15 to 20 min. Puree in a blender with the minced cilantro. Heat the lard in the saucepan and saute/fry the finely minced onion till transparent. Pour in the soup, bring to a boil, and cook for 10 min.
3. When ready to serve, pour the potato soup into each flat soup bowl in equal portions, not filling too high. Carefully pour a scant c. of the tomatillo soup directly in the middle of each bowl of potato soup and swirl through. Sprinkle the minced red pepper in the center of each and serve immediately.
4. Serve this spectacular first course to 4 to 6 people in flat soup plates as a first course.
5. Comments: Visually resplendant - and gastronomically exciting - this double soup is easy to make and worth it even if it weren'teaspoon The sweetness and creaminess of the potato soup foundation perfectly sets off the complex tang of the serrano chile-tomatillo soup swirled into its center - and they are scrumptious eaten together with a sprinkling of finely minced red pepper.
6. (Created in honor of Pope John Paul II's triumphant return to Mexico)