Creamy Peanut Soup
Popular in Mexico City, this soup was a favorite of Diego Rivera and Frida Kahlo, who often served it at their dinner parties. Roasted tomatoes, garlic and peanuts blend into a rich, velvety base, finished with V&V Supremo® Crema Supremo® Brand Mexican Sour Cream. Top each bowl with seared V&V Supremo® Sierra® Brand Cotija Cheese for a salty, golden crunch.
Ingredients
Garnish
Directions
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1
To roast the tomatoes, cover a nonstick skillet with aluminum foil and preheat over medium heat for 1 minute. Place the tomatoes on the foil and pick up the edges of the foil to form a rough bowl shape, to reserve the juices. Roast for 20 minutes, flipping frequently with tongs. Do not peel the tomatoes. Set aside.
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2
Meanwhile, preheat a skillet over medium heat for 2 minutes. Add the garlic and flip occasionally until the skin is somewhat blackened and the garlic is softened, about 5 minutes. Remove from the skillet. When cool enough to handle, peel the garlic.
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3
Place the unpeeled tomatoes, garlic, chicken broth and 2 cups of the peanuts in a blender. Blend for about 3 minutes at high speed.
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4
Strain the mixture into a medium saucepan. Turn the heat to medium-low and stir in the V&V Supremo® Crema Supremo® Brand Mexican Sour Cream, hot sauce and salt to taste. Stir often until the soup just comes to a boil. Reduce the heat to low and simmer for 10 minutes.
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5
To sear the V&V Supremo® Sierra® Brand Cotija Cheese, preheat a non-stick pan over medium heat for 2 minutes. Place the cheese in the pan and sear for about 30 seconds on each side, or until browned. Remove from the pan and, when cool enough to handle, cut into small dice.
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6
Ladle the soup into bowls and garnish with the scallions, cilantro, seared V&V Supremo® Sierra® Brand Cotija Cheese, chopped peanuts and fresh lime wedges.
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