Sweet Peanut Soup Food

SWEET PEANUT SOUP

Steps:

• Soak the peanuts overnight with water. Make sure all the peanuts are submerged in the water.
• The next day, rinse the peanuts thoroughly and transfer them into a pressure cooker with 8 cups of water. Depending on your pressure cooker, you might want to add more or reduce the amount of water accordingly. Use high heat to pressure cook the peanut soup for 15 minutes, then lower the heat to medium and cook for another 30-40 minutes. Turn off the heat and let cool until you are able to remove the lid of the pressure cooker. Heat up the sweet peanut soup again with medium to low heat, add rock sugar to taste. Boil it until the peanuts are thoroughly soft. Add the coconut milk towards the end, boil for 1 minute, turn off the heat and serve immediately.

NUTTY SWEET POTATO SOUP

Steps:

• Heat the oil in a large soup pot over a medium-high heat. Add the onions, bell pepper and carrots and cook, stirring until the vegetables soften, about 5 minutes. Add the cayenne, black pepper, garlic and ginger and cook for 1 minute more. Stir in the sweet potato, broth, and tomatoes and bring to a boil. Reduce the heat to medium-low and simmer until the potatoes are tender, about 20 minutes.
• *Puree the soup in the pot using an immersion blender or in a regular blender in 2 batches and return the soup to the pot. Add the peanut butter and honey and stir, over low heat, until the peanut butter melts. Serve warm, garnished with the scallions.
• *When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.

PEANUT SOUP

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.

PEANUT SOUP

Steps:

• In a large, heavy pot, melt the butter over medium heat. Add the sweet potato, celery, onion and parsley. Sprinkle the flour over the vegetables and cook, stirring frequently, for 12 minutes.
• Stir in the tomatoes and mix well. Stir in the chicken broth, peanuts, salt and pepper. Bring to a boil. Lower the heat and simmer until the vegetables are soft, about 20 minutes. Ladle into bowls and sprinkle with green onions and chopped peanuts, if desired.

AFRICAN SWEET POTATO AND PEANUT SOUP

Steps:

• Heat the oil in a large saucepan over medium-high heat. Saute the onion 10 minutes, until lightly browned. Mix in the garlic, ginger, cumin, coriander, cinnamon, and cloves. Stir in the tomatoes, sweet potatoes, and carrot, and continue to cook and stir about 5 minutes.
• Pour water into the saucepan, and season the mixture with salt. Bring to a boil, reduce heat, and simmer 30 minutes.
• Remove the soup mixture from heat. In a food processor or blender, blend the soup and peanuts until almost smooth. Season with cayenne pepper. Return to the saucepan. Whisk in the peanut butter, and cook until heated through. Serve warm topped with fresh cilantro.

SWEET PEANUT DESSERT SOUP

Steps:

• Place peanut butter in a medium saucepan.
• Add water, a portion at a time, stirring until mixture is smooth; stir in peanuts and brown sugar.
• Bring to a boil over medium-high heat; reduce heat and simmer, stirring once or twice, for 15 minutes.
• Add evaporated milk and cornstarch solution; cook, stirring, until soup thickens slightly.
• Serve warm.

AFRICAN SWEET POTATO AND PEANUT SOUP

Steps:

• Heat oil over medium high heat and add onions. Saute for a few minutes, until starting to show a little color.
• Add garlic and ginger, and sauté a few more minutes. Stir in spices. Add cabbage, sweet potato, eggplant (if using), broth, tomatoes, apple juice, and salt.
• Cover and bring to a boil. Simmer, mostly covered, for 15 minutes, stirring occasionally.
• Check sweet potatoes for doneness. Turn off heat, stir in peanut butter until melts, then add lemon juice to combine.
• Serve topped with cilantro, parsley, and peanuts.

ASHLEY'S AFRICAN PEANUT SOUP

Steps:

• Heat olive oil in a skillet over medium heat, and brown the chicken breasts on both sides, about 5 minutes per side. Place the chicken breasts into a slow cooker. Cook the onion, red bell peppers, and garlic in the hot skillet until the onions are translucent, about 5 minutes; transfer the cooked vegetables into the slow cooker.
• Stir the crushed tomatoes, sweet potatoes, carrots, chicken broth, curry powder, cumin, chili powder, cayenne pepper, red pepper flakes, cinnamon, and black pepper into the slow cooker. Set the cooker to High, and cook for 5 to 6 hours, or cook on Low for 10 hours. Stir in additional chicken broth throughout the cooking time if needed.
• Mix in the brown rice 3 hours before serving, and mix in the peanut butter at least 1 hour before serving. Shred chicken meat, and serve hot.

CHINESE SWEET PEANUT SOUP (FA SUNG WOO )

Steps:

• Heat a wok over high heat until hot but not smoking.Add peanuts and stir for 30 seconds;reduce heat to medium and continue roasting for 3-5 minutes ,stirring frequently,until golden.Remove from heat to cool.
• Gring the peanuts in a food processor until the consistency of peanut butter.Add the sugar and process again.
• Mix the rice flour and 1 cup of cold water,whisking until smooth.Add the peanuts and 1 cup of water and whisk again.Add the remaining water and bring to a boil stirring constantly until the soup thickens.
• Serve hot,1 cup per person.

SWEET POTATO AND PEANUT SOUP

Steps:

• Heat oil, and saute onions in a heavy-based stockpot.
• Add garlic and cumin, and stir-fry 30 seconds over medium heat.
• Add chopped sweet potato, cover and cook for 10 minutes over low heat, stirring occasionally to prevent sticking.
• Add chicken stock, bring to boil, then reduce heat and simmer for 10 minutes.
• Add peanut butter and chili sauce, and mix into the soup thoroughly.
• Simmer uncovered for 20 to 30 minutes, stirring occasionally, until vegetables are tender.
• Puree with a hand-held blender, such as a Bamix, until the sweet potato is almost smooth.
• Serve immediately, garnished with chopped peanuts and chives or cilantro.

SWEET PEANUT SOUP

Steps:

• Soak peanut in water for 6- 8 hours.
• Bring water to a boil.
• Cook peanut over low heat until soften.
• Stir occasionally.
• Or use slow cooker/pressure cooker to reduce cooking time.
• Add more water if needed.
• Add Sugar.
• Degree of sweetness is your personal preference.
• Serve hot or cold.