Sweet Potato and Peanut Soup

A purée of sweet potatoes and creamy peanut butter gets topped with rosemary-browned butter peanuts. It’s a bowl fit for a queen yet easy enough for a weeknight.

Sweet Potato and Peanut Soup
 
Yields: 6 servings
Ingredients
  • 8 tablespoons unsalted butter, divided
  • 1 small sweet onion, chopped
  • 4 cloves garlic, crushed
  • 1½ pounds sweet potatoes, peeled and cubed
  • 1 quart Homemade Broth
  • 1 tablespoon grated fresh ginger
  • ¼ teaspoon ground black pepper
  • 2 tablespoons creamy peanut butter
  • ½ cup heavy whipping cream
  • 1¾ teaspoons kosher salt, or to taste
  • ½ cup raw shelled peanuts
  • 3 sprigs fresh rosemary
Instructions
  1. In a medium stockpot, melt 2 tablespoons butter over medium heat. Add onion and garlic; cook until softened, about 5 minutes. Add sweet potatoes, broth, ginger, and pepper. Reduce heat to medium-low; cover and simmer until potatoes are very soft, about 45 minutes.
  2. Add peanut butter; using a hand blender, purée until smooth. Stir in cream and salt. Remove from heat; cover and keep warm.
  3. In a small sauté pan, melt remaining 6 tablespoons butter over medium heat. Add peanuts and rosemary; cook, stirring frequently, until butter turns a medium-brown color and has a nutty aroma, about 8 minutes. Serve soup drizzled with browned butter mixture.
Notes
FREEZE IT:
Follow recipe through step 2, omitting the heavy cream. When reheating, whisk in the cream after the soup is completely thawed and comes to a simmer. Make the peanut topping when ready to serve.

 

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