Pete Marczyk and Barbara Macfarlane do not leave their work behind when they leave Marczyk Fine Foods and head for their great old Denver house with the big, new kitchen. They often bring some of their market's choicest ingredients home with them, and cook up a feast.
"I know it sounds weird, but it tastes great," says Pete of this week's recipe, an African-inspired sweet potato and peanut soup. "There are lots of recipes floating around for this soup, but some are too sweet, and some of the others just have too much going on," he says. "It's inexpensive to make, looks pretty, and would be great to serve on Valentine's Day," adds Pete, who recommends serving this dish with a South African chenin blanc.
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Sweet potato and peanut soup
2 tablespoons vegetable oil 1 cup white onion, peeled and diced 1 tablespoon garlic, peeled minced 1 tablespoon chili powder 1/2 teaspoon cayenne pepper 1/2 up each carrot, celery, and red bell pepper, diced 2 cups sweet potatoes, peeled and diced 4 cups chicken broth 2 cups cooked chicken, shredded 1/2 cups creamy peanut butter Garnish: cilantro and peanuts
1. In a heavy saucepan over medium-high heat, add vegetable oil, onions, garlic, chili powder and cayenne pepper and saute onions until soft, about five minutes. Be careful not to overcook the onions, otherwise the spices will turn bitter. 2. Add the carrots, celery, red peppers and sweet potatoes. 3. Pour in chicken broth. 4. Add chicken and stir. 5. Mix in peanut butter. 6. Saute for about three minutes, and then bring soup to boil. Reduce heat and simmer about ten minutes, or until potatoes are soft. 7. Garnish with cilantro and peanuts