Peanut Potato Soup

Name: Peanut Potato Soup
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 750 g Potatoes; 1 Onion; 1 TABLESPOON Butter; 3-4 Tbsp creamy peanut butter; 1 l Vegetable broth (instant); 30 g Peanut kernels; 1 Leek (leek; approx. 250 g); 1 TABLESPOON Oil; 100 g Cabanossi; 100 g Whipped cream; 7-10 Tbsp Salt; 7-10 Tbsp Chilli powder

AUTHOR
Antoine Long

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

750 g Potatoes
1 Onion
1 TABLESPOON Butter
3-4 Tbsp creamy peanut butter
1 l Vegetable broth (instant)
30 g Peanut kernels
1 Leek (leek; approx. 250 g)
1 TABLESPOON Oil
100 g Cabanossi
100 g Whipped cream
7-10 Tbsp Salt
7-10 Tbsp Chilli powder

Directions

1
Peel, wash and cut the potatoes into small pieces. Peel and finely chop the onion. Drain the potatoes. Melt butter in a pot. Brown the potatoes in it. Add peanut butter and stock.
2
Bring to the boil and cook for about 20 minutes. Coarsely chop the peanuts, roast them in a pan without fat, take them out. Clean and wash the leek and cut into fine rings. Heat the oil in a pan, sauté the leek in it and take it out.
3
Cut the cabanossi into wafer-thin slices and fry them in the pan. Puree the soup. Stir in cream and season to taste with salt and chilli. Add leek, peanuts and cabanossi to the soup. Arrange in plates and sprinkle with chili again if necessary.