Sweet Corn and Peanut Soup

• 1 gal. water
• 8 oz. hominy
• 2 tbsp. sweet butter
• 2 ea. white onions, diced
• 3 ea. garlic cloves, minced
• 2 cup carrots, peeled and grated
• 2 oz. fresh ginger, peeled and grated
• 1 gal. corn stock
• 2 cup dry-roasted unsalted peanuts
• 5 tbsp. smooth peanut butter
• 4 ea. jalapeño chiles, stemmed and diced (including seeds)
• 10 ears sweet corn, shucked, kernels cut off cobs and roasted
• 5 ea. cilantro sprigs

In a small stockpot over high heat, bring the water and hominy to a boil. Boil for 35 minutes, then drain the hominy and rinse it in cold water.

Melt the butter in a large stockpot over high heat. Add the onions, garlic, and carrots and sauté for 10 minutes, stirring often. Add the ginger, stock, peanuts, and peanut butter. Bring to a boil and whisk until the peanut butter is evenly incorporated. Decrease the heat to low, cover, and simmer for 35 minutes.

Uncover the stockpot and puree the soup with a handheld blender until smooth. Add the hominy, jalapeños, and roasted corn. Simmer 5 more minutes. Strip the cilantro leaves from the stems and julienne.

Ladle the soup into shallow bowls. Sprinkle some of the cilantro leaves over each bowl and serve.

Serves 4 to 6.