West African Peanut Soup

West African Peanut Soup

2 tablespoons peanut oil (canola or other vegetable oil can be substituted)

1 large yellow onion, diced

3 garlic cloves, minced

¼ teaspoon crushed red pepper

2 tablespoons grated fresh ginger

1 can (28 ounces) diced tomatoes

1 quart (4 cups) chicken broth

1 cup peanut butter (smooth or chunky)

2 cups baby spinach greens or chopped kale (if kale, remove any tough stems)

1 pound raw shrimp, shells and tails removed

Salt and freshly ground black pepper, to taste

¼ cup chopped fresh cilantro

¼ cup crushed roasted peanuts, to garnish

Heat the oil in a large saucepan over medium-high. Add the onion, garlic, red pepper and ginger. Saute until the onions are tender, about 4 minutes. Add the tomatoes, with juices, and chicken broth, then bring to a simmer.

Add the peanut butter, stirring until it dissolves into the soup. Add the greens and simmer until wilted, about 3 minutes. Add the shrimp and simmer until cooked through, about 5 minutes.

Season with salt and pepper, then stir in the cilantro. Ladle into serving bowls, then garnish with peanuts.

Serves six.

Test kitchen note: This simple, rich soup is adapted from a dish popular in Cameroon. For extra flavor, try it with a savory peanut butter, such as Peanut Better's hickory smoked or onion parsley peanut butters.

Nutrition values per serving: 430 calories, 27 g fat (5 g saturated), 18 g carbohydrates, 4 g fiber, 29 g protein, 120 mg cholesterol, 770 mg sodium.

J.M. Hirsch, Associated Press