Serves 6
The peanut plant is believed to have originated in South America. Records show that the Incas of Peru used peanuts as sacrificial offerings and entombed them with their mummies as early as 1500 BC. Since both peanuts and potatoes are Peruvian crops, they are combined in this flavorful soup. There are two ways to serve this soup. Served chunky, it is homey and rustic, and is especially good served with coarse dark bread. Puree the soup and it turns a lovely butterscotch color and looks quite elegant, especially garnished with chives.
Gluten Free
Soy Free
1 tablespoon neutral vegetable oil or 1/4 cup water
1 large yellow onion, chopped
1 pound all-purpose potatoes, peeled and diced
6 cups vegetable broth
2/3 cup peanut butter
Salt and ground black pepper
1 tablespoon chopped chives
Heat the oil or water in a large pot over medium heat. Add the onion, cover, and cook until softened, about 5 minutes. Add the potatoes and broth, and cook until the potatoes are tender, about 40 minutes. Stir in the peanut butter, and season with salt and pepper to taste.
If a chunky soup is desired, it can be served at this point, garnished with the chives.
For a smooth soup, puree the mixture in a blender or food processor until smooth, or use an immersion blender to puree the soup 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.