Monthly Recipe



4 Tablespoons butter
1 Tablespoon brown sugar
4 Tablespoons olive oil
3 cups diced onion
4 cloves garlic, finely chopped
2 teaspoons coriander seed
1 teaspoon cayenne
8 cups vegetable or chicken broth
4 cups water
1 cup peanut butter
5 pounds sweet potatoes, coarsely chopped
1 batch Swiss chard

Melt butter and olive oil in large Dutch oven over medium high heat. Add onion, sugar and 2 teaspoons salt. Cook stirring frequently, until onion softens, 5-7 minutes. Stir in garlic, coriander, and cayenne and cook until fragrant about 1 minute. 

Add broth, water, sweet potatoes and peanut butter. Bring to boil over high heat. Turn heat to low and cook, partly covered, until sweet potatoes are easily pierced with knife, 25-30 minutes.

Work in batches, and puree soup in blender or food processor (or immersion blender) until smooth. Return to soup pot and add coarsely chopped Swiss chard and reheat over medium low heat. Season with salt and pepper to taste. May garnish with cilantro.