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Prep Time: 8 Minutes Cook Time: 40 Minutes |
Ready In: 48 Minutes Servings: 6 |
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Peanuts and chilies are quite popular in South Africa and this is a wonderful combination of both. Spicy, rich and flavorful this is a very satisfying main dish soup. The recipe calls for cayenne peppers but any type of pepper is suitable (chipotles give a lovely smoky flavor). Ingredients:
2 tablespoons olive oil |
5 green onions, chopped |
1/3 cup celery, chopped (one rib) |
3 tablespoons flour |
1 2/3 cups chicken stock or 1 2/3 cups vegetable stock |
2 cups milk |
1/2 cup peanut butter, smooth |
2 fresh cayenne peppers, minced |
1 1/2 teaspoons lemon juice |
1 teaspoon sea salt |
1/4 cup peanuts, roasted and chopped |
Directions:
1. Heat olive oil in a large stock pot, medium heat.
2. Add green onions and celery and saute until soft, approx 8 minutes.
3. Blend in flour (I always whisk flour into hot items) until roux is formed.
4. Add stock and milk and heat stirring well until thickened (15 minutes or so).
5. Reserving stock, strain vegetables and puree in food processor.
6. Return pureed vegetables to stock.
7. Reheat on low to medium low fire.
8. Add peanut butter and whisk until well blended.
9. Add chilies and lemon juice and heat over medium low fire until simmering (another 15 minutes).
10. Add salt to taste and garnish with peanuts and chives.
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