Creole Tomato-Peanut Soup

June 21, 2005 Dinner at Cafe Drake

Sloe Gin Fizzes

Creole Tomato & Peanut Soup

Onion Tart with Japanese Greens

Coffee & Ouzo

David Sellers (as seen above relaxing in the warm glow of Cafe Drake) is a marvelous cook and host, impressing guests with ambitious and complex meals. A memorable dinner at his apartment in Williamsburg began with icy Martinis and hot bruschetta, followed by an appetizer of seared foie gras and morel mushrooms with a (freshly squeezed!) pomegranate glaze. Hard act to follow, but the stuffed Cornish hens and roasted acorn squash held their own in this gourmet feast.

The menu above is far simpler, but once again, perfectly suited to a post-work, mid-week dinner. Make the soup (recipe below) the night ahead to allow flavors to mingle and mature. Wash and saute the greens as a first step; you can reheat later or serve at room temperature. I used a mixture of baby mustard greens and mizuna, which lend an appreciated bite to the creamy mildness of the tart (basically, onion quiche. Frozen pie crust? Natch). The cooking time for these tender greens is less than 5 minutes.

CREOLE TOMATO AND PEANUT SOUP

2 T. oil / 1 cup chopped onion / 1/3 cup chopped green bell pepper / 1 t. cayenne / 1 T. whole wheat flour / 1 cup milk / 1/2 cup chunky peanut butter / 1 cup chopped tomato / 2 cups tomato juice

1. Heat oil in large pot and cook onion and pepper until softened. Add cayenne and cook 1 more minute.
2. Stir in flour and milk, and when smooth add peanut butter. Cook for 2 minutes then add juice and chopped tomatoes.
3. Stir frequently for about 10 minutes until soup has thickened nicely. Season as desired with salt.