Mark Bittman's Senegalese Peanut Soup

"Variation: Creamy peanut soup Like velvet, but peanutty velvet: Omit the collards or kale. Then in step 3, along with the peanut butter, stir in 1 cup heavy cream, rice milk, or coconut milk, either made from scratch or canned (use ½ can, slightly less than 1 cup, with a little water). Use an immersion blender to puree the soup in the pan. Or cool the mixture slightly, pour into a blender, and puree carefully. Gently reheat the soup, taste and adjust the seasoning, and garnish with the remaining peanuts."
 
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Ready In:
35mins
Ingredients:
13
Serves:
4
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ingredients

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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.

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Reviews

  1. 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.
     
  2. This soup is a real winner -- everyone loves it, vegetarians and meateaters alike. Don't leave out the kale -- it's wonderful and remains "toothy."
     
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Tweaks

  1. 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.
     

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<p>I'm a Canadian in New England. Humidity is not my friend.</p>
 
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