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Peanut Soup

Source of Recipe

From "Jubilee" by Toni Tipton-Martin


Recipe Introduction

"This luxurious soup, which makes a decadent first course, brings to mind one of Dr. George Washington Carver's recipes for peanut soup. I adapted the recipe from a French Caribbean Creole soup created by Jeanne Louise Duzant 'Ma' Chance for her 1985 recipe collection, 'Ma Chance's French Caribbean Creole Cooking.' I enriched it, doubling the peanut butter and substituting cream for milk. While Dr. Carver, and the West African cooks before him, would have cooked raw peanuts, removed their skins, and mashed, ground, or pounded them until smooth, there is no need to do so in your kitchen. Natural peanut butter, without added sugar, is your friend."

List of Ingredients

â—¦ 4 tablespoons (½ stick) butter
â—¦ ½ cup minced onion
â—¦ 1 teaspoon minced garlic (about 1 clove)
â—¦ 1 tablespoon all-purpose flour
â—¦ 1 cup natural peanut butter (unsweetened)
â—¦ 1 quart chicken stock
â—¦ 1 cup heavy whipping cream
â—¦ Salt and black pepper
â—¦ Hot pepper sauce (optional)
â—¦ Crushed roasted peanuts, for garnish (optional)


Recipe

In a medium saucepan, heat the butter over medium heat until it is sizzling. Add the onion and garlic, and sauté until translucent but not browned, about 3 minutes. Sprinkle the flour over the mixture and use a whisk to stir it together, about 30 seconds. Whisk in the peanut butter until softened and smooth.

Gradually whisk in the chicken stock and bring it to a very gentle simmer. Reduce the heat to low and cook it very gently for 20 minutes to thicken and marry the flavors, stirring occasionally to prevent sticking.

Stir in the cream and let it gently heat up to your desired serving temperature. Do not overheat, or the oil might separate. Season to taste with plenty of salt, black pepper, and hot pepper sauce (if using). Serve sprinkled with crushed peanuts as a garnish, if desired.

Serves 6 to 8