MARK BITTMAN'S SENEGALESE PEANUT SOUP
Variation: Creamy peanut soup Like velvet, but peanutty velvet: Omit the collards or kale. Then in step 3, along with the peanut butter, stir in 1 cup heavy cream, rice milk, or coconut milk, either made from scratch or canned (use ½ can, slightly less than 1 cup, with a little water). Use an immersion blender to puree the soup in the pan. Or cool the mixture slightly, pour into a blender, and puree carefully. Gently reheat the soup, taste and adjust the seasoning, and garnish with the remaining peanuts.
Provided by Karen in MA
Categories Clear Soup
Time 35m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Use the flat side of a wide knife or cleaver or a small food processor to break the peanuts into large pieces.
- Put the oil in a deep skillet or medium saucepan over medium-high heat. When hot, add the onion, ginger and garlic and cook, stirring occasionally, until the vegetables are soft, 3-5 minutes.
- Add ½ cup of the peanuts and the cayenne. Sprinkle with salt and pepper. Stir in the stock and sweet potatoes, bring to a boil, and turn the heat down to medium-low so that the soup bubbles gently. Partially cover the pan and cook, stirring occasionally, until the potatoes are just tender, about 10 minutes.
- Stir in the tomatoes, collards and peanut butter. Cover and cook until the collards are tender, 5 to 8 minutes. Taste, adjust the seasoning, and serve garnished with the remaining peanuts.
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Biswash Rai
[email protected]I can't wait to try this soup! It looks so delicious and flavorful.
Demons Row
[email protected]This soup is a great make-ahead meal. I made it on the weekend and then reheated it for dinner during the week. It was just as good the second time around.
AHEBWA IMMACULATE
[email protected]I'm not a big fan of peanut butter, but I really liked this soup. The peanut butter flavor was subtle and it added a nice richness to the soup.
Matt Paulino
[email protected]This soup is a great way to use up leftover vegetables. I always have a few extra carrots and celery in the fridge, and this soup is a great way to use them up.
Genevie riparip Canonse
[email protected]I love this soup! It's so easy to make and it's always a crowd-pleaser. I've made it for parties and potlucks and it's always a hit.
Sherman Johnson
[email protected]This was the perfect soup for a cold winter day. It was so comforting and flavorful. I highly recommend it.
Julie's Gardeners Beehive
[email protected]This soup is amazing! The peanut butter gives it a unique and delicious flavor. I will definitely be making this again.
Mohammad Samiul Islam
[email protected]I've made this soup several times now and it's always a hit. It's so flavorful and satisfying. I love serving it with some crusty bread to soak up all the delicious broth.
Younus Muhammad
[email protected]This soup is so easy to make and it's so delicious. I love the combination of peanut butter and spices. It's a great meal for a busy weeknight.
Erik Looney
[email protected]I made this soup for a potluck and it was a huge success! Everyone loved it, even the picky eaters. The flavors were perfectly balanced and the soup was so comforting.
Clive Otis Nkiwane
[email protected]This soup was a total hit with my family! The peanut butter added a delicious richness and creaminess, and the vegetables gave it a nice heartiness. I will definitely be making this again.