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Soup & Stew
American
4 servings
10 minutes
30 minutes
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.
2 tablespoons butter
1 tablespoon organic yellow onion, diced
2 tablespoons shallots, minced
1 tablespoon minced garlic
2 tablespoons crunchy peanut butter
1 large potato, peeled and diced
2 medium organic zucchinis, 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
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.
