SWEET POTATO PEANUT JALAPENO SOUP -- BONNIE'S

Bonnie ^O^

By
@Utahn

This easy to prepare, yet elegant soup, is a favorite at my house. It is creamy, nutty, spicy, and just plain good! I am happy to share this recipe with my JAP friends! Enjoy!


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Rating:

Comments:

Serves:

6 to 8

Prep:

15 Min

Cook:

55 Min

Method:

Stove Top

Ingredients

2
large sweet potatoes diced
6
medium shallots sliced
2
ribs celery diced
2
carrots diced
5
jalapeno peppers from jar
6
or more cups of chicken broth
1/4
cup peanut butter
1/2
teaspoon cumin
1/4
teaspoon nutmeg
1
tablespoon olive oil
1
tablespoon real butter
1/2
cup heavy cream
salt to taste
optional: hot sauce

Directions Step-By-Step

1
Pour olive oil and melt butter in large dutch oven. Put on medium heat.
2
Add the shallots, celery, carrots, jalapeno, stir and cook until soft, then add the sweet potatoes, cook and stir five minutes. Add the cumin and nutmeg.
3
Add chicken broth, and make sure it just covers the potatoes. If it doesn't, add some more.
4
Let the mixture come to a boil, then cover and turn down the heat to a simmer. Simmer until the potatoes are tender. (45 minutes to an hour)
5
Puree the soup in batches in a blender until creamy. WARNING: Do small batches in the blender ON LOW to avoid burning yourself! The hot liquid jumps up and can overflow on high. Put the pureed soup in a pan as you finish each batch, then transfer the mixture back to the dutch oven. Heat, the soup, add the peanut butter to it and mix well. Then add the heavy cream and mix again. Heat the soup until it is hot, but don't boil it. Serve immediately with my hot French rolls (this site) and butter. Add hot sauce to the soup if desired. Enjoy!

About this Recipe

Course/Dish: Vegetable Soup
Main Ingredient: Potatoes
Regional Style: American
Dietary Needs: Wheat Free
Other Tag: Quick & Easy