John Myers
Ingredients for 2 servings:
- 1 tbsp butter
- 1 small onion(s), diced
- 350 g potatoes, diced
- 500 ml vegetable stock
- 200 g crème fraîche
- 2 tbsp peanut butter, crunchy
- salt and pepper
- Tabasco
- 50 g peanuts, roasted, salted, coarsely chopped
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes
Heat the butter and cook the diced onions until translucent. Add the diced potatoes, deglaze with vegetable stock, and simmer until soft. Strain through a sieve. Stir in the crème fraîche (reserve two tablespoons for serving) and peanut butter. Season with salt, pepper, and a little Tabasco to taste. Divide the soup between two bowls and add a spoonful of crème fraîche to each bowl. Sprinkle with chopped peanuts. Fried onions or finely sliced smoked ham also go very well.
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