Creamy Peanut Soup Recipe
Ingredients
| Sesame seeds | 1/2 Cup (16 tbs) | |
| 1 cup unsalted roasted shelled peanuts | ||
| Water | 8 Cup (16 tbs) | |
| Sugar | 2/3 Cup (16 tbs) | |
| Cornstarch | 3 Tablespoon | |
| Water | 3 Tablespoon | |
| Evaporated milk | 1/2 Cup (16 tbs) | |
Directions
Stir-fry sesame seeds and peanuts in a wok over low heat until golden.
Remove from wok with a large spoon and place in blender.
Add 2 cups water.
Blend at high speed until smooth.
Strain mixture through a double thickness of cheesecloth into a large saucepan.
Add 6 cups water and sugar.
Bring to a boil over medium heat.
Dissolve cornstarch and 3 tablespoons water to make a paste.
Stir cornstarch paste into boiling soup.
Stir often over medium heat.
When soup begins to thicken, remove from heat.
Add evaporated milk; mix well.
Remove from wok with a large spoon and place in blender.
Add 2 cups water.
Blend at high speed until smooth.
Strain mixture through a double thickness of cheesecloth into a large saucepan.
Add 6 cups water and sugar.
Bring to a boil over medium heat.
Dissolve cornstarch and 3 tablespoons water to make a paste.
Stir cornstarch paste into boiling soup.
Stir often over medium heat.
When soup begins to thicken, remove from heat.
Add evaporated milk; mix well.
Chef
