Sweet Potato Peanut Butter Soup Recipe
This Sweet Potato Peanut Butter Soup recipe is from family cookbook and you can be rest assured that it works. It is served as a delicious Appetizer. The main ingredient in this recipe is Vegetable. Add this Sweet Potato Peanut Butter Soup to your list of choicest foods and make it whenever you want to.
Ingredients
1 3/4 cups Chicken Stock or 1 can (14 1/4 ounces) low-sodium chicken broth
1 cup water
1 large yellow onion, coarsely chopped (1 1/2 cups)
2 medium-size stalks celery, coarsely chopped (1 cup)
1/2 teaspoon minced garlic
2 medium-size sweet potatoes, peeled and cut into 1/2-inch cubes (about 3 cups)
1 bay leaf
1/4 teaspoon dried thyme, crumbled
1/4 teaspoon hot red pepper sauce, or to taste
3 tablespoons creamy peanut butter
2 teaspoons rice vinegar or white wine vinegar
Optional garnishes:
1/4 cup chopped dry-roasted peanuts
1/4 cup chopped green onions
Directions
1 ln a 4-quart Dutch oven or large saucepan, combine the stock, water, onion, celery, garlic, sweet potatoes, bay leaf, thyme, and red pepper sauce and bring to a boil over moderate heat. Adjust the heat so that the mixture simmers gently, cover, and cook for 20 to 25 minutes or until the potatoes are tender. Remove from the heat, discard the bay leaf, and stir in the peanut butter and vinegar.
2 In a food processor or blender, working in batches if necessary, whirl the vegetable mixture until pureed.
2 In a food processor or blender, working in batches if necessary, whirl the vegetable mixture until pureed.
