Aug 31, 2009

Kay’s Peanut Soup. The Other One.

 

I’ve always been a huge fan of peanut soup, peanut sauce etcetera. Anything peanut butter is fine by me. Though the word fan is an uderstatement. Think of me as a closet peanut junkie trying to get a fix. The Chinese toko downtown—the one where they sell spicy Surinam peanut butter—is my dealer.

My Ghanaian peanut soup is a perfect example of my addiction, bad as the photos may be. And the photos are bad, mind you, so bad I’m not even linking. That’s what I get for not using a tripod when it’s actually too dark outside to shoot a posting (winks at Lana).

Anyways, I wanted to make a peanut soup this time ’round using basic ingredients. Add some vegetables and leave out the poultry. Okay, so here’s the deal; I just wanted to make it a little more nutritious. It’s the whole mom thing, I swear! I wasn’t like this all my life!

I’ve tweaked and twisted the recipe until I came up with this; an absolutely delicious soup. Not too thick and not too thin, it was filling and hearty with just a hint of sweetness and spiciness. Loved it.

 

Ingredients:

1 pound potatoes
2 green chili peppers
1 large carrot
2 onions
2 garlic cloves
2 1/2 cups vegetable broth
1/2 a cup peanut butter
1 red bell pepper
2 to 3 tbsp sugar
flat-leaf parsley
1 cup corn
salt

 

Directions:

I decided to incorporate some vegetables this time. Of course you could still make this soup using (leftover) mashed potatoes, but I used uncooked potatoes this time. Keeps it dairy free as well.

 

Finely mince the onions.

 

Wash and chop your bell pepper. Red pepper works best for this soup, flavor and color-wise.

 

I’m adding 2 green chili peppers. This might seem like a lot, but really, it won’t make it hot! Green peppers aren’t as hot as their red buddies. They just add some warmth to the soup. Remove the seeds and cut out the whitish membrane before chopping up the peppers.

 

Grate or chop the garlic cloves. Nope, no $25 Williams Sonoma graters for me when a $0,50 Ikea grater works just fine.

 

Heat two tbsp high heat cooking oil. I’ve used peanut oil but sunflower oil works, too. Cook the vegetables over low to medium heat until soft. For about 5 minutes.

 

That gives you some time to peel and cut up the taters.

 

And the carrot.

 

Add the potatoes, carrots and pour in 2 and a half cups of water and a vegetable bouillon cube. Or use home-made vegetable broth if you want to get all fancy on me. Bring the soup to a boil and simmer until the vegetables are properly cooked. For me this took about 15-20 minutes.

 

Chop a really good handful of flat-leaf parsley. I’m sure cilantro will work, too, but I’m so not going there and you can’t make me.

 

As soon as my vegetables were done, I gave them a quick mash and used my stick blender to turn it it all into a creamy and smooth soup. That E16,- stick blender proved to be more useful than a Kitchenaid could ever be! I use it all the time.

 

Add 1/2 a cup (slightly heaping) peanut butter to the soup and sprinkle 2 or 3 tbsp sugar in there as well. Stir until the peanut butter has dissolved completely.

 

Add the corn, parsley and season the soup with a really good pinch of salt. Put it back on the stove for another 5 minutes.

 

I’ll be trying a few variations soon. I can see how adding fennel or some root vegetables could work for this soup as well. I served it with lightly buttered crusty bread and it was a definite do-again.

 

Kay’s Recipe Card

Click here for printable size.

Aug 28, 2009

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Aug 25, 2009

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Aug 24, 2009

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Aug 21, 2009

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Aug 19, 2009

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