Groundnut Soup Recipes

Steps:

• In a heavy soup pot melt the butter. Add the onion, garlic, flour and peanut butter. Stir until very smooth. Beat in the stock and season well with salt and pepper. Simmer over low heat until thick, about 20 minutes. Stir in the cream and heat through. Serve warm with ground peanuts.

Steps:

• Put the peanuts and enough chicken stock to cover in an electric blender and blend on high speed to a smooth paste.
• Pour into a heavy saucepan, add the rest of the stock.
• Season to taste with salt and pepper and hot pepper sauce.
• Cook over low heat, stirring from time to time, for about 15 minutes.
• Stir in the cream and cook, stirring, until heated through.
• Stir in the Angostura bitters.
• A tablespoon of dry sherry or dry vermouth may be added to each serving.
• Garnish with croutons and serve hot or chill and serve sprinkled with chives.

Steps:

• Place the chicken in a large stock pot and cover with 2 quarts of water. Add the salt, pepper, onions and carrots. Simmer over medium heat for 45 minutes, or until the chicken is cooked through. Remove the chicken, onion and carrot and reserve for other purposes.
• Add the tomato paste, peanut butter (blended with a bit of the stock before you return it to the pot), cayenne and red pepper to the pot. Heat gently over low heat for 10 minutes, or until the oil rises to the top of the stock. Skim off the oil and cool to room temperature. Stir in the white wine. Chill thoroughly before serving.

Steps:

• Blanch the tomatoes in boiling water, peel off the skin and blend the flesh to a smooth juice. If using canned tomatoes, blend.
• Put the peanut butter into a big bowl, add 3/4 pt. of the boiling water and use a wooden spoon or a blender to blend the peanut butter and water carefully together to form a creamy, smooth sauce.
• Mix together the tomatoes, peanut butter mixture, red chilies and mushrooms.
• Continue to simmer, stirring only occasionally to prevent the food sticking to the bottom of the pan. This is now the basic soup.
• Pour the rest of the boiling water into the soup and simmer slowly on medium heat for 20 mins or so.

Steps:

• Melt the butter in a heavy bottomed pot over medium heat. Add the onion and cook until translucent, about 10 minutes. Bring the chicken stock to a boil in a medium saucepan. Whisk in the flour all at once and cook until the mixture has a toasty aroma. Whisk the stock into the flour mixture in a slow, steady stream until smooth. Add the heavy cream and peanut butter to the soup and stir to combine. Stir in the hot sauce and lime juice and season, to taste. Garnish with the chopped peanuts and scallions.