Mark Bittman's Senegalese Peanut Soup
- Ready In:
- 35mins
- Ingredients:
- 13
- Serves:
-
4
ingredients
- 3⁄4 cup shelled roasted peanuts
- 2 tablespoons peanut oil
- 1 medium red onion, halved and thinly sliced
- 1 tablespoon fresh ginger, peeled and minced
- 1 tablespoon garlic, minced
- 1 pinch cayenne (more or less to taste)
- salt
- fresh ground black pepper
- 6 cups vegetable stock or 6 cups water
- 2 (1/2 lb) sweet potatoes or 2 yams, peeled and cut into thick slices
- 8 -12 plum tomatoes, cored and halved (canned are fine, drain and reserve liquid for another use)
- 1⁄2 lb collard greens or 1/2 lb kale, washed thoroughly and cut into wide ribbons
- 1⁄4 cup chunky peanut butter
directions
- Use the flat side of a wide knife or cleaver or a small food processor to break the peanuts into large pieces.
- Put the oil in a deep skillet or medium saucepan over medium-high heat. When hot, add the onion, ginger and garlic and cook, stirring occasionally, until the vegetables are soft, 3-5 minutes.
- Add ½ cup of the peanuts and the cayenne. Sprinkle with salt and pepper. Stir in the stock and sweet potatoes, bring to a boil, and turn the heat down to medium-low so that the soup bubbles gently. Partially cover the pan and cook, stirring occasionally, until the potatoes are just tender, about 10 minutes.
- Stir in the tomatoes, collards and peanut butter. Cover and cook until the collards are tender, 5 to 8 minutes. Taste, adjust the seasoning, and serve garnished with the remaining peanuts.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
Excellent soup! I think next time I'll substitute some celery root for one of the sweet potatoes. I also might puree a portion of it before adding the collard greens or kale. That would give it a little fuller body while still keeping the greens and pieces of potato. This will become a standard fall/winter soup for us.
Tweaks
-
Excellent soup! I think next time I'll substitute some celery root for one of the sweet potatoes. I also might puree a portion of it before adding the collard greens or kale. That would give it a little fuller body while still keeping the greens and pieces of potato. This will become a standard fall/winter soup for us.
RECIPE SUBMITTED BY
Karen in CT
Natick, MA
<p>I'm a Canadian in New England. Humidity is not my friend.</p>