I've been having a yen to make some soup and yesterday seemed like a good day. Long, lazy Sundays are good for soup, you know.

Chop an onion, a carrot (peel it first, please), a stalk of celery and a couple of cloves of garlic and saute them until the onion is limp. Take off the heat and add a cup of peanut butter and blend until smooth. Add six cups of chicken broth, some diced baby Yukon gold potatoes, some cayenne pepper, cumin, and some sherry. Return to heat and bring to a boil for about fifteen minutes, until the potatoes are tender.

Add some cooked, shredded chicken, and if you're not ready to eat it yet, slap it on the warming zone of your stove top (or on a regular burner on low heat) and let the house smell delicious.

We had it with corn fritters and a corn and avocado salsa, and I'm having some for lunch today. What's on your plate?