Spicy West African Peanut Soup
This was from a bookstore near us when we lived in the Worcester, MA area. It’s since closed (at least that location). Melissa and I would go just for this soup….
Spicy West African Peanut Soup – Tatnuck Bookseller and Cafe
3 T peanut oil
2 Spanish onions — large, diced
3 stalks celery — chopped
2 carrots — large, peeled and diced
1/2 c shallots — diced
4 garlic cloves — crushed
2 tsp cayenne pepper
3 T curry powder
4 c vegetable stock
15 plum tomatoes — seeded and chopped
1 c peanut butter — creamy
1/2 c heavy cream
salt — to taste
pepper — to taste
1 splash Worcestershire sauce
1 dash Tabasco sauce
cilantro — chopped for garnish
Heat the oil in a large saucepan over medium heat.
Add the chopped onions, celery, carrots, shallots, garlic, and cayenne pepper.
Sauté for approx. 15 minutes. Stir in the curry powder, salt, and pepper and toss for another 2 minutes.
Lower the flame and add the tomatoes and the vegetable stock. Simmer for 20 minutes. Allow to cool slightly then puree in a food processor. (I use an immersion blender and don’t let it cool–PL’s comment)
Return the soup to low flame and stir in peanut butter, Worcestershire, and Tabasco. Slowly wisk in the heavy cream.
Garnish with chopped cilantro leaves.