I decided to beat the winter cold yesterday with a batch of delicious soup. I found a great recipe for a Sweet potato and Peanut Soup yesterday and ran with it. This thick, hearty soup turned out great and any soup that lists peanut butter as an ingredient is alright with me.
I paired this with a Pinot Blanc from the Alsace region of France (specifically 2007 Marcel Deiss Pinot Blanc). The wine had enough body to hold up to the soup and a touch of residual sugar gave the wine just enough sweetness. A nice off-dry Riesling such as Dr. Loosen “Dr.L” from Germany or Main Divide Riesling from New Zealand would be great as well!
Here is the recipe (taken from Food Blogga http://foodblogga.blogspot.com/2008/01/african-sweet-potato-and-peanut-soup.html)
African Sweet Potato and Peanut Soup
Makes 4-6 servings
2 large sweet potatoes, scrubbed and sliced in half lengthwise
4 teaspoons olive oil, divided
1 yellow onion, diced
1 cup fresh or canned diced pineapple (drain canned pineapple)
4 cups low-sodium vegetable broth
2 tablespoons light brown sugar
1/2 cup creamy salted peanut butter
1/2 jalapeno (the more the seeds the hotter the flavor)
1 (15 oz) can light coconut milk
salt, to taste
4 tablespoons unsalted peanuts, chopped
2 tablespoons thinly sliced fresh cilantro
Preheat oven to 400 degrees F. Line a baking pan with tinfoil (for easy clean up). Brush the flesh of the sweet potatoes with 2 teaspoons olive oil; roast flesh side down for 40-45 minutes, or until tender when pierced with a fork. Scoop out the flesh and discard the skins.
In a deep pot over medium heat, sauté onions and remaining 2 teaspoons olive oil for 5 minutes, or until lightly browned. Add cooked potatoes, pineapple, and broth. Bring to a boil; reduce to low, and add brown sugar, peanut butter, and jalapeño; cook 7-8 minutes. Turn off heat; allow to cool 5-10 minutes before pureeing.
Working in batches, purée the soup in a blender until smooth; return to the pot over low heat. Add the coconut milk and salt, and stir occasionally until the soup is thoroughly combined and heated, about 10 minutes. Season to taste with salt. If you prefer a thinner soup, simply add a bit more water or broth until desired consistency is reached.
Garnish individual bowls with thinly sliced fresh cilantro and chopped peanuts.