Best Groundnut Soup Recipes

CARLA'S AFRICAN GROUNDNUT SOUP

Steps:

• Preheat oven to 425 degrees.
• Heat large pot on high heat. Pour in peanut oil, and then add onions. Sauté for 4-5 minutes, then add garlic and ginger. Reduce heat to medium and continue to cook until soft and translucent, another 10 minutes.
• Sprinkle in half of spice mixture, salt to taste and stir until mixed well. Pour in crushed fire-roasted tomatoes, stock and bay leaves. Bring to a boil, then simmer for at least 1 hour. Strain broth, then puree solids with 2-3 cups of broth until very smooth. Strain through fine strainer.
• While broth is simmering, reserve 2 sweet potatoes for garnish and dice.
• remaining potatoes into 1/4" pieces. Toss in peanut oil, salt and pepper, and roast in 425 degree oven until just tender. Set aside to cool.
• Place peanut butter into medium bowl and slowly whisk in 1-2 cups of broth until mixture is smooth. Pour mixture back into pot with broth.
• Toss together cooked beans, sweet potatoes, peppers, tomatoes, parsley and mint. Season with salt, spice mixture and lime zest to taste.
• In shallow bowl, pour broth, then spoon vegetable mixture into the center.
• Garnish with chopped peanuts, lime juice, lime salt (zest of 2 limes mixed with ¼ cup Malden sea salt), and sweet potato chips. (Cut whole sweet potatoes into ½" thick pieces. Use peeler to make thin ribbons. Fry in 300 degree canola oil. Salt to taste.).

PEANUT (GROUNDNUT) SOUP

Steps:

• Blanch the tomatoes in boiling water, peel off the skin and blend the flesh to a smooth juice. If using canned tomatoes, blend.
• Put the peanut butter into a big bowl, add 3/4 pt. of the boiling water and use a wooden spoon or a blender to blend the peanut butter and water carefully together to form a creamy, smooth sauce.
• Mix together the tomatoes, peanut butter mixture, red chilies and mushrooms.
• Continue to simmer, stirring only occasionally to prevent the food sticking to the bottom of the pan. This is now the basic soup.
• Pour the rest of the boiling water into the soup and simmer slowly on medium heat for 20 mins or so.

GROUNDNUT SOUP

Steps:

• Place the chicken in a large stock pot and cover with 2 quarts of water. Add the salt, pepper, onions and carrots. Simmer over medium heat for 45 minutes, or until the chicken is cooked through. Remove the chicken, onion and carrot and reserve for other purposes.
• Add the tomato paste, peanut butter (blended with a bit of the stock before you return it to the pot), cayenne and red pepper to the pot. Heat gently over low heat for 10 minutes, or until the oil rises to the top of the stock. Skim off the oil and cool to room temperature. Stir in the white wine. Chill thoroughly before serving.

GROUNDNUT SOUP

Steps:

• Put the peanuts and enough chicken stock to cover in an electric blender and blend on high speed to a smooth paste.
• Pour into a heavy saucepan, add the rest of the stock.
• Season to taste with salt and pepper and hot pepper sauce.
• Cook over low heat, stirring from time to time, for about 15 minutes.
• Stir in the cream and cook, stirring, until heated through.
• Stir in the Angostura bitters.
• A tablespoon of dry sherry or dry vermouth may be added to each serving.
• Garnish with croutons and serve hot or chill and serve sprinkled with chives.

CARLA'S AFRICAN GROUNDNUT SOUP

Steps:

• Preheat oven to 425 degrees.
• Heat large pot on high heat. Pour in peanut oil, and then add onions. Sauté for 4-5 minutes, then add garlic and ginger. Reduce heat to medium and continue to cook until soft and translucent, another 10 minutes.
• Sprinkle in half of spice mixture, salt to taste and stir until mixed well. Pour in crushed fire-roasted tomatoes, stock and bay leaves. Bring to a boil, then simmer for at least 1 hour. Strain broth, then puree solids with 2-3 cups of broth until very smooth. Strain through fine strainer.
• While broth is simmering, reserve 2 sweet potatoes for garnish and dice.
• remaining potatoes into 1/4" pieces. Toss in peanut oil, salt and pepper, and roast in 425 degree oven until just tender. Set aside to cool.
• Place peanut butter into medium bowl and slowly whisk in 1-2 cups of broth until mixture is smooth. Pour mixture back into pot with broth.
• Toss together cooked beans, sweet potatoes, peppers, tomatoes, parsley and mint. Season with salt, spice mixture and lime zest to taste.
• In shallow bowl, pour broth, then spoon vegetable mixture into the center.
• Garnish with chopped peanuts, lime juice, lime salt (zest of 2 limes mixed with ¼ cup Malden sea salt), and sweet potato chips. (Cut whole sweet potatoes into ½" thick pieces. Use peeler to make thin ribbons. Fry in 300 degree canola oil. Salt to taste.).