Spiced Peanut Soup Food

VEGETARIAN PEANUT SOUP

Steps:

• Combine the broth and water in a medium Dutch oven or stock pot. Bring the mixture to a boil, then add the onion, ginger, garlic and salt. Cook on medium-low heat for 20 minutes.
• In a medium-sized, heat-safe mixing bowl, combine the peanut butter and tomato paste, then transfer 1 to 2 cups of the hot stock to the bowl. Whisk the mixture together until smooth, then pour the peanut mixture back into the soup and mix well. Stir in the collard greens and season the soup with hot sauce to taste.
• Simmer for about 15 more minutes on medium-low heat, stirring often. Season with additional salt or hot sauce if desired. Serve over cooked brown rice if you'd like, and top with a sprinkle of chopped peanuts.

SPICY PEANUT SOUP

Steps:

• In a large saucepan, cook carrots and onion in oil over medium heat for 2 minutes. Add garlic; cook 1 minute longer., Stir in sweet potato; cook 2 minutes longer. Stir in peanut butter and curry paste until blended. Add the broth, tomatoes, bay leaf, thyme and pepper., Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until sweet potatoes and carrots are tender. (Soup will appear curdled.) Discard bay leaf and thyme sprig. Stir soup until blended., Sprinkle with peanuts.

PEANUT SOUP

Steps:

• Rinse the smoked turkey, then add it to a large pot with the salt. Cut the onion in half and add one of the halves to the pot; chop the other half and add it to the pot too. Add the ginger and habanero pepper, if using, then add water to cover. Cook over medium heat until the onion is translucent, the fat from the wings begins to render and the broth is very fragrant, about 15 minutes.
• Remove the habanero pepper, if using, and transfer it to a blender or food processor. Add the peanut butter, garlic and 3 cups water to the blender and blend 1 minute. Stir the peanut butter mixture into the broth; it will foam and bubbles will form on the surface. Cook, stirring continuously to stop it from boiling over, about 5 minutes; some of the foam/bubbles will disappear and the soup will settle.
• Remove the ginger from the soup, add it to the same blender (cut it into smaller pieces first, if desired) with 2 cups of the soup and blend until smooth. Stir the ginger mixture back into the soup. Transfer the onion half to the blender with 1 cup of the soup and blend until smooth; stir the mixture into the soup to combine. Stir in the tomato sauce. Let the soup simmer until it starts to thicken, about 5 minutes.
• If using the mushrooms, add them to the soup, cover and let simmer, about 5 minutes, then remove the cover (if not adding the mushrooms, proceed to the next step).
• Let the soup simmer over medium-low heat until the meat and mushrooms, if using, are tender and little oil patches form on the surface, about 10 minutes. Adjust with salt if needed. Serve with fufu, omo tuo or steamed rice.

VIRGINIA PEANUT SOUP

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.

PEANUT SOUP

Steps:

• In a blender or grinder, grind peanuts to a fine consistency. Heat olive oil in a large, heavy saucepan and gently saute the onion, garlic, celery, and leeks until translucent. Add cayenne pepper, cumin, salt, pepper, ground peanuts, and stock. Bring to a boil, then lower heat and simmer, covered, for 30 minutes. Add milk and cream, cover, and simmer gently for an additional 30 minutes. Serve garnished with chopped parsley and peanuts.
• Make a brine by combining salt and water in a large bucket. Soak chicken in salt water for 2 hours. Remove chicken and rinse thoroughly. Bring the beef to a boil reduce the heat and let simmer for 30 minutes; skimming off the foam from the surface with a wooden spoon.
• Add the chicken and bring back to a boil still removing foam from surface. Add vegetables and seasoning, and simmer for 1 to 1 1/2 hours or until meat is cooked through. Remove meat and strain the broth through a cheesecloth, twice.

PEANUT SOUP

Steps:

• Melt the butter in a large saucepan over low heat. Add the grated celery and onion and cook them until they are translucent. Add the flour and stir until the mixture becomes a smooth paste. Cook the paste for 2 to 3 minutes; then add the chicken stock, stirring until smooth.
• Raise the heat slightly, and bring the soup to a boil, and add the peanut butter, stirring to make sure that it is well mixed in. Lower the heat and allow the soup to simmer for 15 minutes. Finally add the milk, cream, hot pepper sauce, salt, and pepper, and bring the soup to the boil again. Correct the seasonings and serve hot, garnishing each serving with a few roasted peanuts.

PEANUT SOUP

Steps:

• Heat oil in a large pot over medium. Add carrot and onion; season with salt. Cook, stirring occasionally, until vegetables are soft but have not taken on any color, about 5 minutes. Add peanuts, broth, and 3 cups water; bring to a boil. Reduce heat and simmer, uncovered, until peanuts are tender, about 1 hour, 20 minutes.
• Working in batches (do not fill jar more than halfway), puree soup in a blender until smooth, about 1 minute. (Or use an immersion blender.) Strain through a fine-mesh sieve, pressing on solids to remove as much liquid as possible. Return to pot and reheat over low, if necessary.
• Stir lemon juice into soup. Season with salt and pepper and serve, topped with apple, red-pepper flakes, and a drizzle of oil.

SWEET AND SPICY PEANUT SOUP

Steps:

• Saute onion, peppers, and carrots in canola oil, stirring about every minute until veggies soften and begin to brown (about 5 minutes).
• Add cayenne, black pepper, garlic, and ginger and continue to cook 1 minute.
• Add sweet potato, broth, and tomatoes.
• Bring to boil, then lower heat and simmer 20 minutes.
• Puree soup with an immersion blender ( I leave mine a little chunky). If you don't have an immersion blender, it can be pureed in a regular blender in batches.
• Add peanut butter and honey and stir over low heat until the peanut butter is melted and well mixed.
• Serve warm.
• Garnish with green onion and peanuts (optional).
• Enjoy!

SPICY CARROT PEANUT SOUP

Steps:

• In a large pot, heat the oil over medium heat.
• Add the onions, carrots, celery, salt, and chili paste.
• Stirring frequently, saute the vegetables over high heat for 5 minutes.
• Add in the water, cover the pot, and bring to a boil.
• Lower the heat and simmer for 25 minutes or until the carrots are soft.
• Add in the peanut butter, soy sauce, and lime juice; stir to combine.
• Puree the soup in batches using an electric blender.
• Reheat soup if necessary and serve hot.

SPICED PEANUTS

Steps:

• Place peanuts in a small bowl; drizzle with oil and toss to coat. Combine sugar and seasonings; sprinkle over nuts and toss to coat., Transfer to an ungreased 15x10x1-in. baking pan. Bake at 300° for 20-25 minutes or until lightly browned, stirring occasionally. , Spread on waxed paper to cool. Store in an airtight container.