Peruvian Peanut Potato Soup
Peanuts and potatoes, both Peruvian crops, are combined in this flavorful soup that can be served two ways. Served chunky, it's homey and rustic, especially good with coarse, dark bread. Purée the soup and it turns a lovely butterscotch color, an elegant dish when garnished with chives.
By Robin Robertson
Serves 6
What You Need:
- 1 tablespoon olive oil
- 1 yellow onion, chopped
- 1 pound white potatoes, peeled and diced
- 6 cups vegetable stock
- 2/3 cup peanut butter
- Salt and freshly ground black pepper
- 1 tablespoon chopped chives (optional)
What You Do:
- Heat the oil in a large pot over medium heat. Add the onion, cover, and cook until softened, about 5 minutes. Add the potatoes and stock 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, purée the mixture in a blender or food processor, or use an immersion blender to purée it 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, if using.
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