Collective Yum

sometimes it’s nice to take a break from conquering new worlds (gastronomically speaking) and just make something that you like. I happen to like peanut soup, among other things, so that’s what we made tonight.

this one of those recipes that just makes me happy. it’s warm, filling, tasty, inexpensive and, most importantly, easy. you can throw a pot of the stuff together for ten bucks, and, with a couple cups of white rice riding shotgun, fill four grown people to bursting. for Nen and I, this means a day or two of leftovers for easy lunch-toting, and a happy wallet to boot.

Spicy Peanut Soup with Chicken

adapted from a recipe by Veronica Chamber & Jason Clampet in Bon Appetit magazine. via Epicurious.com.

Ingredients:

• 1 lb. skinless boneless chicken breast halves, cut into 3/4 to 1-inch cubes (I use chicken tenderloins cut across the grain at 1/2 inch intervals.)
• 1 tablespoon hot sauce (I use at least two. I’ve used both Cholula and, tonight, Sriracha. I think I like the Sriracha better.)
• 4 cups low-salt chicken broth (low-salt? psh.)
• 1/3 cup creamy peanut butter (do not use natural or old-fashioned. plain old JIF is fine. also, I use 2/3 cup cuz I like my peanut soup with extra peanut. YMMV.)
• 2 tablespoons tomato paste (I use one tablespoon of concentrated paste)
• 5 tablespoons butter (I actually do this one as written. surprise.)
• 1 1/2 cups chopped onion (about 2/3 of a medium onion)
• 2 medium zucchini, ends trimmed, cut into 1/2 inch cubes.
• 2 tablespoons all-purpose flour
• 1 cup drained canned diced tomatoes in juice

Method:

Mix the chicken and the hot sauce in a good-sized bowl and toss until well-coated. Season with salt and pepper and give it another toss.

Whisk together peanut butter, tomato paste, and chicken broth in a medium-to-large bowl. This is gonna look freaky for a little while until the peanut butter dissolves, but keep at it. It will happen.

Heat butter in a large pot over medium-high. When melted, add the onion and zucchini and saute until they’re buttery and tender, roughly 8 minutes. Throw in the chicken and cook until white, which shouldn’t take more than 3 or 4 minutes. Sprinkle in the flour and stir to mix. Cook a further minute, stirring occasionally.

Add the tomatoes and the peanut broth mix, and simmer the soup for at least five to ten minutes. Season with a pinch of salt and pepper, to taste.

At this point you can either serve the soup straight (it’s delicious and hearty) or, if you want your pot to go the extra mile, ladle it over a small serving of steamed white rice. Sprinkle with crushed peanut, if you like. I did, cuz, as I said, I like me some legumes. Enjoy!

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Drew