Each Afican country seems to have its own version of peanut soup, or groundnut soup. It is common all over Africa, but it is especially popular in the in the western part. The soup can be made a day head to blend the flavors, and then carefully reheated.
- 1 pound shelled, roated peanuts
- 1 tablespoon peanut oil
- 1 cup chopped onion
- 1/2 cup chopped carrots
- 3 dried, crushed piquin chiles, or 3 fresh jalapenos, seeds and stems removed, minced
- 8 cups beef or chicken stock
- 3/4 cup milk
- 3/4 cup cream
- 1 tablespoon cornstarch
- 1/2 teaspoon salt
- * Garnish: chopped parsley and chopped chives
Rub the skins off the peanuts. Place the nuts in a food processor and grind them to a very fine meal. Set aside.
Heat oil in a large casserole and saute the onion and carrots for 2 minutes. Add the chiles, the reserved nuts, and the stock and brin the mixture to a boil. Lower the heat to a simmer, and simmer uncovered fo 1 hour, stirring occasionally.
Pour 1/2 cup of the milk into a small jar, add the cornstarch, and shake vigorously, Pour the mixture through a fine sieve into the soup and then stir continously for 1 minute. Then, add the remaining milk, all of the cream, and the salt. Simmer for 3 minutes, and do not allow the mixture to boil. Cover the soup and let it simmer for 30 minutes.
Serve the soup hot, garnish with the parsley and chives.