Peanut Soup

• 2 tablespoons unsalted butter
• 1 large sweet potato, peeled and cut into 1/2-inch cubes
• 1/2 cup roughly chopped celery
• 1/2 cup roughly chopped onion
• 2 tablespoons minced fresh parsley
• 2 tablespoons all-purpose flour
• 2 14 1/2-ounce cans stewed tomatoes, undrained
• 4 cups chicken broth, homemade or low-sodium canned
• 2 cups finely chopped peanuts
• 2 teaspoons kosher salt
• Freshly ground pepper to taste
• Minced green onions and chopped peanuts for garnish (optional)

1. In a large, heavy pot, melt the butter over medium heat.
2. Add the sweet potato, celery, onion and parsley.
3. Sprinkle the flour over the vegetables and cook, stirring frequently, for 12 minutes.
4. Stir in the tomatoes and mix well.
5. Stir in the chicken broth, peanuts, salt and pepper.
6. Bring to a boil.
7. Lower the heat and simmer until the vegetables are soft, about 20 minutes.
8. Ladle into bowls and sprinkle with green onions and chopped peanuts, if desired.

unsalted butter, sweet potato, celery, onion, parsley, flour, tomatoes, chicken broth, peanuts, kosher salt, freshly ground pepper, green onions

Taken from cooking.nytimes.com/recipes/35 (may not work)