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Boiled Peanut Soup ? Does it Really Have Boiled Peanuts?Well, no, not really. I am not sure why it is called boiled peanut soup. Firstly, the recipe calls for peanut butter rather than whole peanuts. But at some point you can expect to boil it! Ingredients
1 splash of Olive Oil
1 pat of butter (optional) 2 medium onions, chopped 1 red bell, chopped 1 green bell pepper, chopped 3 cloves of garlic, chopped finely 1 can (28 oz) diced tomatoes (keep liquid separate) 10 cups chicken broth 1/2 cup uncooked brown rice Salt and Pepper to taste red pepper flakes, to taste 1/2 cup unsalted, unsweetened peanut butter Preparation1. Heat oil and butter in soup pot on medium-low heat2. Add peppers, onions, garlic. Lightly salt. Sautee until onions and peppers are soft. 3. Add tomatoes, cook until they reduce somewhat. This will intensify the flavor. 4. Add juice from canned tomatoes, and chicken broth. Add pepper flakes. 5. Bring soup to a boil, then add rice. 6. Simmer soup on low heat for about 35 to 45 minutes to allow rice to cook. 7. Ladle some of the soup into a bowl containing the peanut butter. Stir to make a smooth mixture. 8. Pour the peanut butter and soup mixture into the soup, mix it in completely. 9. Bring soup back up to heat. Serve NotesA mentioned above, peanuts can be a bridge between sweet and savory flavors, as well as spicy ones. With the tomatoes you even get a hint of sourness, so this boiled peanut soup covers nearly the whole spectrum of flavors. See if you can find some other flavors to go with these!Tips and TechniquesButter is often used when sauteeing vegetables because of its flavor. However, butter can burn at fairly low temperatures, so it is usually a good idea to add some oil to the butter to stop it from burning.Olive oil is my favorite, but for boiled peanut soup, you can get a really good flavor match with peanut oil! Return from Boiled Peanut Soup to Clear Soups
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