Spicy Peanut and Vegetable Soup
By Chef Louise Solzman

  • Ingredients

  • 2 tablespoons Butter
  • 1 tablespoon Organic Yellow Onion diced
  • 2 tablespoons Shallots minced
  • 1 tablespoon Minced Garlic
  • 2 tablespoons Peanut Butter crunchy
  • 1 large Potatoes peeled and diced
  • 2 medium Organic Zucchini diced
  • 1 Organic Bell Pepper (use Red Bell Pepper) diced
  • 4 Organic Roma Tomatoes diced
  • 1 can Diced Tomatoes
  • 2 cups Dry White Wine
  • 2 cups Heavy Cream
  • 4 cups Chicken Broth
  • Cayenne Pepper salt and pepper to taste

  • Directions

  • Melt butter in a large pan. Sauté onion, garlic and shallots until clear (about 5 minutes).

  • Add peanut butter and cook for 2 minutes, stirring constantly.

  • Stir in potato, zucchini, bell pepper, Roma and canned tomatoes.

  • Add the next three ingredients.

  • Cook over medium-high heat until potatoes are soft, but not mushy (approx. 30 minutes).

  • Season with cayenne, salt and pepper to taste.

  • Serve hot.

  • Chef’s Tip

  • This hearty soup, served in a large bowl with some crusty bread, would be great for a light dinner. This dish pairs well with Spy Valley Sauvignon Blanc (Marlborough, New Zealand 2004)