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Prep Time: 0 Minutes Cook Time: 1 Minutes |
Ready In: 1 Minutes Servings: 8 |
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From Daily Soup Recipe Book Ingredients:
1 lb dry roasted salted peanut |
2 tablespoons peanut oil |
1 large spanish onion, chopped |
2 celery, stalks chopped (ribs) |
2 leeks, rinsed well and chopped |
2 teaspoons sugar |
2 teaspoons curry powder |
2 teaspoons ground cumin |
1/2 teaspoon cayenne |
1/2 teaspoon kosher salt |
1 (28 ounce) can whole tomatoes, drained and sliced |
6 cups water |
1/2 cup chopped scallion |
1/2 cup heavy cream |
1 teaspoon minced fresh garlic |
Directions:
1. Chop 1/2 cup of the peanuts into small pieces and reserve to use as garnish. Puree the remaining peanuts in a blender or food processor until a thick paste forms; set aside.
2. Heat the oil in a large stockpot over medium heat. Add the onion, celery, and leeks and sweat for about 4 minutes, until tender.
3. Add the sugar, curry, cumin, cayenne, and salt and stir to coat the vegetables.
4. Add the tomatoes, water, and peanut paste. Bring to a boil, reduce the heat, and simmer for 1 hour.
5. Stir in the scallions, heavy cream, and garlic and simmer for 2 minutes to heat through.
6. To serve, ladle the soup into bowls and top with reserved chopped peanuts.
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