Caribbean Peanut Soup Recipes
CARIBBEAN PEANUT SOUP
It doesn't get much more simple than this. It's from Mark Bittman's book, "The Best Recipes in the World". This has so few ingredients that it really does need to be made with homemade stock. If you want the creaminess of using cream, but not the fat, you could use skim-milk evaporated milk.
Provided by Debbie R.
Categories Caribbean
Time 11m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Put peanut butter in food processor. Add onion. Process until well-combined. With the machine running, pour in stock.
- Put it in a saucepan over medium-low heat. Simmer until it thickens, about 7 minutes. Stir occasionally; don't let it scorch. Slowly stir in milk or cream. Season with salt and cayenne. Serve with simple crackers.
PEANUT SOUP
Steps:
- Place the peanuts in a food processor and process until the mixture is smooth and buttery, stopping the machine to scrape down the sides as necessary. If you are using peanut butter, just place it in the processor. Add the onion and process until well combined.With the machine running, pour in the stock.
- Transfer the peanut mixture to a saucepan and place over medium-low heat. Simmer until the mixture thickens, about 7 minutes. Slowly stir in the milk, then season with salt and cayenne. Serve with simple crackers.
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