Sometimes a quick, simple, warming meal is all I want or have time for. This soup fits the category well– serve with a couple slices of fresh bread and you have a nice little lunch or dinner.
1 T olive oil
1 small onion
1 small Hungarian wax pepper, seeded
1 T flour
1/2 c. peanut butter
1 c. chicken broth
2 c. milk
Dice and saute the onion and pepper in the olive oil over medium-low heat. When golden, add the flour. Whisk the peanut butter and broth together and add to the pan. Stir in the milk and heat gently. Serve hot.
Recipe notes: I used chunky peanut butter but creamy would work, although you’ll lose your textural contrast. If you don’t have a wax pepper, try another favorite chile. You could also try paprika or red chile flakes, all depending on your spice tolerance. Hungarian waxes are nice because they have a slight bite but aren’t too spicy, but really that’s just what I use because it’s growing on my back porch.