Sweet Potato-Peanut Soup

recipe
Peanut soup is a signature Virginia specialty. Here, it's made even better with the addition of sweet potatoes.

Yield:

Makes 8 servings

Recipe from

Recipe Time

Prep: 20 Minutes
Cook: 50 Minutes

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
Nutmeg-Molasses Cream
Chopped toasted peanuts

Preparation

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.

Process mixture, in batches, in a blender or food processor until smooth.

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.

Note:

April 2005
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