Peanut Soup

[Guest guest]

Peanut Soup

 

1 pound roasted unsalted peanuts, shelled

3 tablespoons olive oil

1 onion, finely chopped

1 garlic clove, finely chopped

2 sticks celery, finely chopped

2 tablespoons finely chopped leeks, white part only

1/2 teaspoon cayenne pepper

1/2 teaspoon ground cumin

Salt and pepper

6 1/2 cups vegetable stock

1/2 cup milk

1/2 cup cream

Chopped parsley, for garnish

Chopped peanuts, for garnish

 

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.

 

Note: In South Africa, this soup is laced with liberal

amounts of cayenne. It is even better if made in

advance and reheated a day later. If too thick, add a

little broth or water to thin.

 

 

 

=====

Language is an expression of thought. Everytime you speak, your mind is on

ParadeMark 12: 30,31

 

 

 

Tax Center - online filing with TurboTax

http://taxes./