Mitch’s 3P Soup— Peanut, Pumpkin, Sweet Potato

Posted September 23, 2010 by admin
Served at HUFF 1999

  • Ready Time :
    0 min

Servings

Ingredients

  • 1 1/2 pounds yams (or sweet potatoes)
  • 1 tablespoon butter (or margarine)
  • 2 tablespoons minced shallots (or onion)
  • 2 cups thick pumkin puree, canned or homemade
  • 8 cups chicken broth, canned or homemade
  • 1 cup pure, unsalted, smooth peanut butter
  • 2 teaspoons coarse-grained mustard
  • 1/2 teaspoon nutmeg (preferably freshly grated)
  • salt to taste
  • freshly groun white pepper (or black pepper to taste)
  • snipped fresh chives for garnish (optional)

Directions

Preparation tips: Use only ‘natural’ or ‘old-fashioned’ peanut butter, the kind that contains no salt, sweeteners, or hydrogenated oils. This soup can be made days ahead and refrigerated or weeks ahead and frozen. Use a heavy or nonstick saucepan to reheat the soup over a low flame, stirring it often.

1. Preheat the oven to 350 F

2. When the oven is hot, bake the yams or sweet potatoes on a baking sheet for 1 hour or until they are soft. Let them cool, peel them, and process them in a food mill or food processor. Measure out 2 cups of the processed potatoes (use leftovers for another purpose), and set them aside.

3. In a large, heavy pot, preferably one with a nonstick surface, melt the butter or margarine over medium heat, add the shallots or onion, and sauté the vegetable for 2 minutes.

4. Add to the pot the reserved processed potatoes and the pumpkin puree. Then alternately add the broth and peanut butter, stirring the mixture after each addition until the soup is smooth. Over medium heat, bring the soup almost to a boil, stirring it often. Reduce the heat, and simmer the soup for about 25 minutes, stirring it occasionally.

5. Stir in the mustard, nutmeg, salt (if desired), and pepper. Before serving the soup, garnish it with chives, if they are available.

From Jane Brody’s Good Food Gourmet and made by Mitch Harper

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