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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 4 |
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A traditional recipe from my country. This is often served with a fresh tropical fruit salad and flatbread. Ingredients:
1 1/2 cups unsalted dry roasted peanuts |
24 fluid ounces chicken stock |
1 tablespoon soy sauce |
1 large vidalia onion, finely chopped |
12 fluid ounces milk, scalded |
1 teaspoon hot pepper sauce (or more, to taste) |
salt, to taste |
crouton |
Directions:
1. In a blender or food processor, combine the peanuts and 8 fluid ounces or so of the chicken stock and puree the mixture.
2. In a saucepan, combine the pureed peanuts, remainder of the chicken stock, the onion, hot pepper sauce and salt to taste; cook over low heat for 15 minutes, stirring occasionally.
3. Stir in the soy sauce and carefully add the milk, stirring until blended with the rest of the soup.
4. Continue cooking over low heat for another 5 minutes.
5. Remove soup from heat, pour into bowls and garnish with croutons, serving hot.
6. As a special treat, serve it in crusty bread bowls.
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