Peanut Soup.

Me and my Dad were at a restaurant on Saturday that served this soup. My initial reaction to a soup named as the primary ingredient 'Peanut' was "Blegh!": Peanuts are pungent enough on their own, without being pureed in to a soup. However, it actually turned out to be really lovely and different: there was only a hint of peanuts but it gave a really nice nuttiness and richness to the smooth, creamy soup. There was also a hint of spice that livened it up a bit. Me and my Dad decided it was too good for us to leave and not get the recipe, so we asked the waitress what was in it.

   The waitress listed us the ingredients she had seen the chef use, without the quantities, and that was that. We are familiar with the steps of making soup so it wasn't hard to reproduce, once we knew what was in it. We have now consumed several bowlfuls of the soup already- and that's saying something, for someone who doesn't normally like peanuts!

Ingredients:

• One sweet potato, peeled and chopped in to chunks.
• One small white potato, peeled and chopped in to chunks.
• One onion, chopped.
• Two cloves of garlic, chopped.
•  4-5 tablespoons of smooth, good quality peanut butter (95% peanuts at least)
• Chili powder, to taste.
• 500ml vegetable stock 

Method:

• Fry the onions and garlic gently in a large, deep pan until softened.
• Add the sweet and white potatoes, and vegetable stock, and let it simmer until the potatoes are soft.
• Liquidize the soup, and add chili powder and peanut butter to taste.