You may also like
Categories:
butter onion celery garlic chicken broth sweet potatoes fresh sage peanut butter cider vinegar salt freshly ground pepper peanuts
Viewed: 29 - Published at: 6 years agoIngredients
- 2 tablespoons butter
- 1 medium onion, chopped
- 3/4 cup chopped celery
- 2 garlic cloves, chopped
- 6 cups fat-free chicken broth
- 3 large sweet potatoes, peeled and cut into 1-inch cubes (about 2 1/4 pounds)
- 2 teaspoons chopped fresh sage
- 1/4 cup creamy peanut butter made with USA-GROWN PEANUTS
- 2 teaspoons cider vinegar
- 3/4 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- Garnishes: finely chopped USA-GROWN PEANUTS, sour cream or creme fraiche
Method
- Melt butter in a Dutch oven over medium heat; add onion and celery, and saute 6 minutes or until tender. Add garlic, and saute 1 minute.
- Add broth, potatoes, and sage. Bring to a boil; cover, reduce heat to low, and simmer 20 minutes or until potatoes are very tender. Remove from heat. Uncover and let cool 10 minutes.
- Process potato mixture, in batches, in a food processor or blender until smooth. Return mixture to Dutch oven; whisk in peanut butter and next 3 ingredients.
- Cook over medium-low heat, stirring often, 3 to 4 minutes or until thoroughly heated. Garnish, if desired.
