I was recently invited by The Boar’s Head Inn to check out their lovely dining scene. Located in the beautiful area of Charlottesville, this Inn commands amazing views of the hills that surround it. While the Inn is historic in so many ways, it still offers guests all the modern amenities you can think of. As a food writer, what impressed me most was not just that the quality of the food served was good but that the Inn makes a real effort to source locally and source responsibly (they recycle old spice container instead of buying new containers each time they buy spices.. all these steps make a difference.. they dont waste plastic. Some of their used grease/oil is used to make biodiesel. ). I enjoyed a sumptuous dinner at their award winning restaurant – The Old Mill Room.
One of the dishes I really loved was their spectacular peanut soup. I asked them if they would be willing to share a recipe with the readers of Life of Spice and they agreed! So here you!! Enjoy! ( Recipe and photo courtesy of The Boar’s Head Inn)
The Boar’s Head Kitchen Peanut Soup
(I adapted the recipe a little)
2 tablespoons olive oil
3 sweet potatoes; peeled and diced
1 yellow onion; peeled and diced
1 carrot; peeled and diced
3 celery stalks; diced
8 oz sweet chili sauce
8 oz coconut milk
16 oz V8 Juice
2 quarts chicken ctock
8 oz peanut butter ( i used smooth)
Garnish: chopped scallions or chives and toasted peanuts
Cook sweet onions, carrot and celery in the olive oil for a few minutes or until translucent.
Add sweet potato, sweet chili sauce, coconut milk, V8 juice, chicken stock and peanut butter. Simmer for 1.5 hours.
Puree with immersion blender. Season to taste with salt and pepper.
Garnish with scallions and toasted peanuts.