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Peanut Soup Recipe
|Shelled roasted peanuts||1 Pound|
|Chicken consomme/Beef consomme||6 Cup (96 tbs)|
|Grated onion||1⁄4 Cup (4 tbs)|
|Dried pepper flakes/1 teaspoon curry powder||1⁄2 Teaspoon (Or To Taste)|
|Half and half/1 cup light cream and 1 cup milk||2 Cup (32 tbs)|
|Freshly ground pepper||To Taste|
|Minced fresh parsley/Mint||2 Tablespoon|
Calories 610 Calories from Fat 408
% Daily Value*
Total Fat 48 g74.3%
Saturated Fat 11 g55%
Trans Fat 0 g
Cholesterol 29.8 mg
Sodium 1500.1 mg62.5%
Total Carbohydrates 34 g11.4%
Dietary Fiber 7.3 g29.2%
Sugars 6.3 g
Protein 17 g33.9%
Vitamin A 31.5% Vitamin C 16.6%
Calcium 17% Iron 20.3%
*Based on a 2000 Calorie diet
Do not overgrind or the peanuts will be a paste rather than a meal.
Heat the consomme in a large saucepan.
Stir in the onion, the ground peanuts and the pepper flakes.
Bring to the boiling point and lower the heat.
Simmer without a cover for about 30 minutes, stirring frequently.
Return the soup to the blender and puree.
Return the pureed soup to the saucepan and to low heat.
In a bowl, stir the cornstarch into the half and half.
Stir the mixture gradually into the soup.
Cook, stirring constantly, until the soup is thickened.
Season with salt and a little pepper.
Cook for about 3 minutes longer.
Sprinkle with parsley and serve very hot.