RCI-SP.002.0104.001
Groundnut Soup
Groundnut Soup from the Recidemia collection
Prep25 min
Cook20 min
Total45 min
Servings4
Difficultyintermediate
Ingredients
- peeled and roasted peanuts4 ouncesjust under a cup
- 5 cups
- salt1 unitfreshly ground pepper
- hot sauce1 unitadding to taste
- heavy cream1 cupor evaporated milk
- 1 tablespoon
- dry sherry or vermouth (optional)1 unit
- croutons or chopped chives1 unit
Method
1
Blend the peeled and roasted peanuts with 1 cup of chicken stock until smooth, creating a paste-like mixture.
2
Heat the remaining 4 cups of chicken stock in a large pot over medium-high heat until it reaches a gentle simmer.
5 minutes
3
Slowly pour the peanut paste into the simmering stock, stirring constantly to prevent lumps from forming.
2 minutes
4
Reduce heat to medium and simmer the soup for 10 minutes, stirring occasionally to ensure even cooking.
10 minutes
5
Stir in the heavy cream (or evaporated milk) and Angostura bitters, blending well until the soup reaches a smooth, creamy consistency.
6
Season with salt and freshly ground pepper to taste, then add hot sauce gradually while tasting until the desired heat level is reached.
7
If using dry sherry or vermouth, add it now and stir to combine thoroughly.
8
Simmer for 2-3 minutes more to allow flavors to meld.
3 minutes
9
Ladle the soup into serving bowls and garnish with croutons or chopped chives before serving hot.