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Peanut Soup

This unusual soup is popular in the Dutch Caribbean and the island of St. Kitts, where peanuts are called—as they are in much of the world—groundnuts. Though many groundnuts have a stronger flavor than American varieties, you can use any unsalted roasted peanuts—or even peanut butter—in this rich soup.

Recipe information

  • Yield

    makes 4 servings

Ingredients

2 cups unsalted roasted peanuts or 1 cup peanut butter
1 medium onion, peeled and quartered
1 quart chicken stock or vegetable stock, preferably homemade
1 cup milk or heavy cream
Salt to taste
Cayenne, hot red pepper flakes, or Tabasco sauce to taste

Preparation

  1. Step 1

    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.

    Step 2

    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.

The Best Recipes in the World by Mark Bittman. © 2005 by Mark Bittman. Published by Broadway Books. All Rights Reserved. MARK BITTMAN is the author of the blockbuster The Best Recipes in the World (Broadway, 2005) and the classic bestseller How to Cook Everything, which has sold more than one million copies. He is also the coauthor, with Jean-Georges Vongerichten, of Simple to Spectacular and Jean-Georges: Cooking at Home with a Four-Star Chef. Mr. Bittman is a prolific writer, makes frequent appearances on radio and television, and is the host of The Best Recipes in the World, a 13-part series on public television. He lives in New York and Connecticut.
TagsSoupSoup/StewCaribbeanPeanutNutPeanut ButterSideMainDinnerGluten Free5 Ingredients or FewerQuickEasyOne-Pot MealsSimmerFood ProcessorKwanzaaCookbooks
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