Ingredients
2 tbsp unsalted butter
3 tbsp fresh parsley (minced)
1 med onion, peeled and diced
1 large zucchini, trimmed and diced
2 med carrots, peeled and diced
1 cup button mushrooms, stems trimmed, caps diced
8 cups chicken stock
1 cup unsalted crunchy peanut butter
1 lb firm white fish such as halibut or snapper, bones removed, cut into bite-sized
pieces
1 small tomato, quartered
4 small potatoes, peeled and cubed
1 small green pepper, roasted, cored, seeded, peeled, and diced 1 cup fresh
peas
3 tbsp freshly squeezed lemon juice
salt, cayenne pepper
1. Melt the butter in a large stockpot over medium heat. When it is hot,
add the onion and carrots and cook, stirring constantly, until the onion begins
to turn translucent, about 5 minutes.
2. Meanwhile, mix 1 cup of the stock with the peanut butter in a medium-sized
bowl until smooth.
3. Add the remaining 7 cups chicken stock to the vegetables. Stir, and add the
tomato, potatoes, roasted pepper, and 2 tspn of the parsley. Pour in the peanut
butter mixture, and stir. Cover and bring almost to a boil. Simmer,
partially covered, until the potatoes are cooked through, about 15 minutes.
Then add the zucchini and the mushrooms, stir, and continue cooking until the
zucchini is tender but still has texture, about 10 minutes. Stir in the fish
and the peas, and cook until the fish is opaque and the peas are still bright
green, 5 to 7 minutes. Add the lemon juice, stir, and season to taste with salt
and cayenne pepper.
4. Ladle the peanut soup into warmed soup bowls, garnish with the remaining
tbsp of parsley, and serve immediately.
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