I was served peanut soup for the first time by my friend Judith, on the eve of a winter solstice past. She developed the recipe based on her memory of a peanut soup that she had eaten at a now-closed tearoom. The following is my version of this strangely delicious soup.Ingredients:
- 1 tablespoon of oil
- 1 small onion, chopped
- 3/4 to 1 cup of peanut butter, depending on your taste
- 1 large tin of tomatoes ( 796 ml)
- 1 cup of water or vegetable broth
- 1/2 to 1 tsp. of ground cumin to taste
- 1/2 tsp. red pepper flakes or a pinch of cayenne pepper
- salt and pepper to taste
Sauté the onion in the oil in a pot on top of the stove until translucent. Add the other ingredients to the pot stirring over a medium heat until the peanut butter has melted. Use a hand-held blender to whiz the ingredients until smooth. Alternatively, pour the soup into a blender to puree. Re-heat the soup and adjust the seasoning before serving.
I think that chopped green onions would be an appropriate garnish. Serve it with a hearty brown bread and lots of butter.
