Peanuts & Potato Soup

Name: How to cook Peanuts & Potato Soup - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2 servings
Cuisine: Us

Introduce

Chef :

Hiroko Liston

Peanuts & Potato Soup

You might think this creamy soup was made with Milk. I didn’t add any sort of Milk at all. It is white and creamy because of Peanuts. I blend it quite smoothly, but crispy texture of Peanuts tends to remain. You won’t notice it is Peanut-based soup as it is hard to taste Peanuts in this soup. It is very nutritious and it doesn’t cost much to make it.

Ingredient

Food ration :

2 servings

1/2 tablespoon

Oil *I used Sunflower Oil

1/2

Onion *cut into small pieces

1 clove

Garlic

Potato *peeled and cut into small pieces

1/2 cup

shelled Peanuts *about 50g, use raw OR blanched Peanuts

300 ml

Chicken Stock OR Vegetable Stock

Cooking instructions

* Step 1

You need to remove the skin of Peanuts. Soak the raw Peanuts in water OR blanch until skin is soft, then remove the skin. *Note: I use blanched Peanuts with the skin removed.

* Step 2

Heat Oil in a saucepan, cook Onion and Garlic over medium low heat for a few minutes. Add Potato, Peanuts and Stock. Cover with a lid, bring to the simmer, and simmer for 20 to 30 minutes. Then cool slightly.

* Step 3

When it is slightly cooled and safe to work with, blend in a blender OR using a stick blender until smooth.

* Step 4

Return to the saucepan, season with Salt & Pepper. To make the soup thinner, add some Water OR Milk if you prefer, and heat up until hot.

* Step 5

Enjoy with finely chopped Parsley, OR other Herb such as Coriander. You can add Croutons, crispy Bacon, OR etc. Today I added freshly ground Black Pepper.

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