Even though spring is beginning to taunt us here in southern Germany (after a period of freezing winter temperatures), I am still making soup. I happened upon this soup while browsing a food blog, and it instantly appealed to me. I love curries and soup with peanut butter, and H. loves anything with PB. It’s not the first time I’ve used it: both the Senegalese stew and Senegalese peanut soup heavily feature peanuts, and are quite similar to this dish.
I followed the recipe nearly exactly, only omitting the celery. We served it over couscous initially, which was very tasty. However, I didn’t find this soup as good as the Senegalese soup. The flavours weren’t as developed or complex, and it wasn’t as comforting. Although we really enjoyed it, I probably won’t make it again, for the simple reason that we prefer the peanut soup above.