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Peanut Soup

Farm.Fares's picture
Ingredients
  Shelled roasted peanuts 1 Pound
  Chicken consomme/Beef consomme 6 Cup (96 tbs)
  Grated onion 1⁄4 Cup (4 tbs)
  Dried pepper flakes/1 teaspoon curry powder 1⁄2 Teaspoon (Or To Taste)
  Cornstarch 1 Tablespoon
  Half and half/1 cup light cream and 1 cup milk 2 Cup (32 tbs)
  Salt To Taste
  Freshly ground pepper To Taste
  Minced fresh parsley/Mint 2 Tablespoon
Directions

Grind the peanuts, a few at a time, in an electric blender.
Do not overgrind or the peanuts will be a paste rather than a meal.
Heat the consomme in a large saucepan.
Stir in the onion, the ground peanuts and the pepper flakes.
Bring to the boiling point and lower the heat.
Simmer without a cover for about 30 minutes, stirring frequently.
Return the soup to the blender and puree.
Return the pureed soup to the saucepan and to low heat.
In a bowl, stir the cornstarch into the half and half.
Stir the mixture gradually into the soup.
Cook, stirring constantly, until the soup is thickened.
Season with salt and a little pepper.
Cook for about 3 minutes longer.
Sprinkle with parsley and serve very hot.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
African
Course: 
Appetizer
Method: 
Simmering
Dish: 
Soup
Ingredient: 
Peanut
Interest: 
Gourmet
Preparation Time: 
20 Minutes
Cook Time: 
40 Minutes
Ready In: 
60 Minutes
Servings: 
6

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Average: 4 (21 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 610 Calories from Fat 408

% Daily Value*

Total Fat 48 g74.3%

Saturated Fat 11 g55%

Trans Fat 0 g

Cholesterol 29.8 mg9.9%

Sodium 1500.1 mg62.5%

Total Carbohydrates 34 g11.4%

Dietary Fiber 7.3 g29.2%

Sugars 6.3 g

Protein 17 g33.9%

Vitamin A 31.5% Vitamin C 16.6%

Calcium 17% Iron 20.3%

*Based on a 2000 Calorie diet

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Peanut Soup Recipe