PEANUTS
CREAMY PEANUT AND SWEET POTATO SOUP
Makes 1½ quarts
A bowl of this rib-sticking soup is just what a cold fall night calls for.
5 slices thick-cut bacon, chopped
¾ cup chopped green onion
¾ cup chopped red bell pepper
4 cloves garlic, minced
4 cups cubed sweet potato
(about 2 large sweet potatoes)
3½ cups low-sodium chicken broth, divided
1 bay leaf
¾ cup creamy peanut butter
¼ cup heavy whipping cream
2 teaspoons kosher salt
1 teaspoon smoked paprika
¾ teaspoon ground cumin
¼ teaspoon ground black pepper
½ cup chopped salted cocktail peanuts
1 tablespoon hot sauce
Garnish: chopped green onion, chopped
salted peanuts
1. In a large cast-iron Dutch oven, cook bacon over medium heat until crisp. Remove bacon using a slotted spoon, and let drain on paper towels, reserving 2 tablespoons drippings in pot.
Add onion, bell pepper, and garlic to pot;
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