GROUNDNUT SOUP
Provided by Eric V. Copage
Categories dinner, appetizer
Time 1h
Yield 10 cups
Number Of Ingredients 10
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.
Nutrition Facts : @context http, Calories 305, UnsaturatedFat 14 grams, Carbohydrate 7 grams, Fat 21 grams, Fiber 1 gram, Protein 22 grams, SaturatedFat 6 grams, Sodium 437 milligrams, Sugar 3 grams, TransFat 0 grams
GROUNDNUT SOUP
From Twisted Tanya Restaurant in Copan Ruinas, Honduras Peanuts are offered referred to as groundnuts in the English-speaking islands
Provided by Charlotte J
Categories Fruit
Time 25m
Yield 6 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 316, Fat 26.4, SaturatedFat 11.1, Cholesterol 60.3, Sodium 330.3, Carbohydrate 11.2, Fiber 1.6, Sugar 4, Protein 10.7
PEANUT SOUP
An interesting and exotic soup that's also very rich.
Provided by Michelle Chen
Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes
Time 30m
Yield 6
Number Of Ingredients 9
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.
Nutrition Facts : Calories 557 calories, Carbohydrate 14.4 g, Cholesterol 54.3 mg, Fat 50.4 g, Fiber 3.7 g, Protein 18 g, SaturatedFat 16 g, Sodium 805 mg, Sugar 5.3 g
AFRICAN PEANUT SOUP
This oddly wonderful combination of ingredients make a surprisingly different and delicious soup that everyone will enjoy! Serve with a dollop of sour cream on top and some crusty bread for dipping. YUM!
Provided by PIETOGO
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 1h10m
Yield 10
Number Of Ingredients 10
Steps:
- Heat oil in a large stock pot over medium high heat. Cook onions and bell peppers until lightly browned and tender, stirring in garlic when almost done to prevent burning. Stir in tomatoes, vegetable stock, pepper, and chili powder. Reduce heat to low and simmer, uncovered, for 30 minutes.
- Stir in rice, cover, and simmer another fifteen minutes or until rice is tender. Stir in peanut butter until well blended, and serve.
Nutrition Facts : Calories 222 calories, Carbohydrate 23.5 g, Fat 12.2 g, Fiber 5.2 g, Protein 7.4 g, SaturatedFat 1.9 g, Sodium 558.5 mg, Sugar 6.1 g
PEANUT (GROUNDNUT) SOUP
From Ghana, West Africa This soup is usually served with FUFU, an Akan dumpling made from yams, plantinas, cassava or even processed potato flakes. The FuFu should sit like an island in a sea of soup.This is a dish that is traditionally eaten with your fingers - even the soup!
Provided by mnmfarris
Categories African
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 364, Fat 25.8, SaturatedFat 5.3, Sodium 251.4, Carbohydrate 25.1, Fiber 6.4, Sugar 12.9, Protein 15.5
CARLA'S AFRICAN GROUNDNUT SOUP
Carla's winning dish from Top Chef All Stars. I love Top Chef, but it's rare to see a vegetarian dish (unless the challenge is to cook for a vegetarian and then all the chefs complain), much less a vegetarian dish that wins. Got the recipe on Bravo's website. I'm putting it here for safekeeping. I have o idea how many this serves or how long it takes, so I guessed.
Provided by Muppetcow
Categories African
Time 2h
Yield 8 serving(s)
Number Of Ingredients 25
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.).
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