Peanut soup with tortillas

Method

1. Heat the oil gently in a large, heavy-based saucepan. Fry the onion, potato and pepper until softened over a low heat, without letting them brown

2. Stir in the chilli and add the stock. Bring to the boil, turn down the heat and simmer gently for 20 minutes.

3. Process half the soup to a puree with the peanuts. Stir it back into the rest of the soup. Season with salt and freshly ground pepper.

4. Meanwhile, make the tortillas. Mix together the flour and water to make a smooth dough.

5. Dampen your hands and pat out the dough to make small flat round tortillas 8m in diameter and 5mm thick.

6. Heat a very lightly greased griddle until very hot. Cook the tortillas on the griddle, flipping over to cook on both sides. Remove the tortilla from the griddle once the surface blisters black.

7. Serve the peanut soup with the freshly-made tortillas.

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Ingredients

2 tbsp peanut oil
1 onion, finely chopped
1 floury potato, peeled and diced
1 red pepper, de-seeded and finely chopped
2 dried chillies, de-seeded and crumbled
1.2 litres strong chicken or beef broth
4 tbsp finely ground roasted peanuts
salt and fresh ground black pepper

For the garnish:

2 tbsp chopped fresh coriander
diced tomato
Peanuts, for sprinkling

For the tortillas:

450g plain flour
about 300 ml water

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