West African Sweet Potato & Peanut Soup
From “Soups & Stews” published by Cook’s Illustrated
2 tablespoons unsalted butter
1 medium onion, minced
1 teaspoon light brown sugar
Salt
3 medium garlic cloves, minced
1/2 teaspoon ground coriander
1/8-1/4 teaspoon cayenne pepper
3 1/2 cups low-sodium chicken broth
2 cups water
2 pounds sweet potatoes (about 3 medium), peeled, quartered
lengthwise and sliced thin
3 tablespoons peanut butter
Ground black pepper
1 tablespoons minced fresh cilantro leaves
Melt the butter in a large Dutch oven over medium-high heat.
Add the onion, brown sugar and 1 teaspoon salt and cook, stirring frequently,
until the onion is softened, 5 to 7 minutes. Stir in the garlic, coriander and
cayenne and cook until fragrant, about 30 seconds.
Add the broth, water,
sweet potatoes, and peanut butter. Bring to a boil over high heat. Turn the
heat to low and cook, partially covered, until the sweet potatoes are easily
pierced with a knife, 25 to 30 minutes.
Working in batches, puree the soup in a blender or food
processor (place a thick kitchen towel and your hand firmly over the closed lid
to prevent disaster) until smooth and then return to a clean saucepan. Season
with salt and pepper to taste, stir in the cilantro and serve.
NOTES: Use either crunchy or smooth peanut butter. Because
the soup is pureed, it makes no difference. While any peanut butter will work
well, the less sweet natural version highlights the sweet potato much better.
Source: Cook's Illustrated
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