Peruvian Peanut-Potato Soup

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Peruvian Peanut-Potato Soup

 

Peanuts and potatoes, both Peruvian crops, are combined in this flavorful

soup that can be served two ways. Served chunky, it's homey and rustic, and

is especially good with coarse, dark bread. Purée the soup and it turns a

lovely butterscotch color and looks quite elegant, especially garnished with

chives.

 

Serves 6

 

1 tablespoon olive oil

1 yellow onion, chopped

1 pound white potatoes, peeled and diced

6 cups vegetable stock

2/3 cup peanut butter

Salt and freshly ground black pepper (optional)

1 tablespoon chopped chives (optional)

 

1. Heat the oil in a large pot over medium heat. Add the onion, cover

and cook until softened, about 5 minutes. Add the potatoes and stock and

cook until the potatoes are tender, about 40 minutes. Stir in the peanut

butter and season with salt and pepper to taste.

 

2. If a chunky soup is desired, it can be served at this point,

garnished with the chives. For a smooth soup, purée the mixture in a blender

or food processor until smooth, or use an immersion blender to purée it

right in the pot. Return the soup to the pot and heat over medium heat until

hot, about 5 minutes. Serve garnished with the chives, if using.

 

 

Source: " Passion for Peanut Butter, " by Robin Robertson, VegNews magazine,

Mar+Apr2007