Peanut soup

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Ingredients

  • 2 tbsp vegetable oil
  • 1 spanish onion, chopped
  • 6 cloves garlic, crushed
  • 200g smooth peanut butter
  • 800g peeled tomatoes (with liquid), roughly chopped
  • 1.25L chicken stock, homemade or low-sodium store-bought
  • 2 heaped tbsp roughly chopped unsalted, dry roasted peanuts
  • 85ml freshly squeezed lime juice
  • 2 tsp hot sauce, or to taste
  • 1 tsp salt
  • Freshly ground black pepper
  • 1 spring onion, thinly sliced on the diagonal

Use imperial measurements

Method

How to make Peanut soup

1) Heat the oil in a large soup pot over medium heat. Add the onion and garlic, cook covered, stirring occasionally, until soft, about six minutes. Add the peanut butter, broth, and tomatoes. Bring to a boil, lower the heat, and simmer, covered, for ten minutes.

2) Meanwhile, in a small pan over medium-high heat, toast the peanuts, stirring occasionally, for about 1 1/2 minutes. Set aside.

3) When ready to serve, stir in the lime juice, hot sauce, and salt. Season with pepper to taste.

4) Divide among warm soup bowls, garnish with some of the toasted peanuts and spring onions. Serve immediately.

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