veg m & p: Creamy Peanut Soup

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* Exported from MasterCook *

 

Creamy Peanut Soup

 

Recipe By : Vegetarian Meat & Potatoes Cookbook, by Robertson, p 61

Serving Size : 4 Preparation Time :0:00

Categories : Soups And Stews Vegetables

 

Amount Measure Ingredient -- Preparation Method

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1 tablespoon olive oil

1 small yellow onion -- chopped

1 small all-purpose potato -- chopped

1 small red bell pepper -- seeded and chopped

1 small hot chile -- seeded and chopped

5 cups vegetable stock

(see separate recipe)

OR water

1/2 cup creamy natural peanut butter

Salt and freshly ground black pepper

1/4 cup unsalted roasted peanuts -- chopped

 

Serves 4 to 6

 

In the United States, peanuts are often relegated to snack food or the

better half of a PBJ. In Africa, however, where they are known as

groundnuts, peanuts are a nutritious mainstay, often used in soups and

stews. This creamy and comforting soup is inspired by the spicy groundnut

dishes of Africa.

 

1. Heat the oil in a large saucepan over medium heat. Add the onion

potato, bell pepper and chile, cover, and cook, stirring a few times until

softened, about 5 minutes. Add the stock and bring to a boil. Reduce the

heat to low and simmer until the vegetables are tender, 20 to 30 minutes.

 

2. Process the soup in a blender or food processor, In batches, until

smooth. Return all but 1 cup of the soup to the saucepan and return to a

simmer.

 

3. Meanwhile, combine the peanut butter and the reserved cup of soup in

the blender or processor and process until smooth. Stir the peanut butter

mixture into the soup, season to taste with salt and pepper and simmer for

10 minutes to blend the flavors.

 

4. To serve, ladle the soup into bowls and sprinkle, with the chopped peanuts.

 

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