Sweet Potato
and Peanut Soup
MAKES ABOUT 6 SERVINGS
A purée of sweet potatoes and creamy
peanut butter gets topped with rosemary–
browned butter peanuts. It’s a bowl fi t for
a queen yet easy enough for a weeknight.
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 (recipe on
page 64)
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- 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. - Add peanut butter; using a hand blender,
purée until smooth. Stir in cream and salt.
Remove from heat; cover and keep warm. - 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.
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.