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Prep Time: 20 Minutes Cook Time: 50 Minutes |
Ready In: 70 Minutes Servings: 1 |
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Peanut soup is a signature Virginia specialty. Here, it's made even better with the addition of sweet potatoes. Ingredients:
1 tablespoon butter |
1/2 large sweet onion, chopped |
1 small celery rib, diced |
2 carrots, sliced |
1/4 teaspoon ground red pepper |
1 1/2 pounds sweet potatoes, peeled and cubed |
3 1/4 cups chicken broth |
1 cup half-and-half |
1/2 cup creamy peanut butter |
chopped toasted peanuts |
Directions:
1. Melt butter in a large Dutch oven; add onion and next 3 ingredients, and sauté over medium heat 3 minutes. Add sweet potato cubes and chicken broth; cook over medium heat, stirring occasionally, 30 minutes.
2. Process mixture, in batches, in a blender or food processor until smooth.
3. Return mixture to Dutch oven; whisk in half-and-half and creamy peanut butter. Reduce heat to low, and simmer, stirring often, 15 minutes. Serve with Nutmeg-Molasses Cream and chopped toasted peanuts.
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