Serves people

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Peanut Soup


  • 1 lb. dry-roasted peanuts
  • 6 cups chicken stock
  • 1/4 cup minced onion
  • 1 tsp. curry powder (or to taste)
  • 1 Tbs. cornstarch
  • 2 cup half-and-half cream
  • Freshly ground black pepper
  • 2 dashes Tabasco
  • 2 Tbs. chopped cilantro


Grind the peanuts in a blender, a few at a time, until they're mealy--about like grits. (Do not overgrind into peanut butter.)

Heat the stock in a large saucepan. Stir in onion, ground peanuts, and curry powder. Bring to the boil, then lower to a simmer and hold there for 30 minutes, stirring frequently.

Strain the soup and puree the solids in the blender, adding a little of the broth to make it smooth. Return the puree to the broth in a saucepan over low heat.

In a bowl, stir the cornstarch into the half-and-half, then stir it into the soup. Cook, stirring, until the soup is thickened. Season with salt, pepper, and Tabasco.

Cook a few minutes longer. Sprinkle with cilantro and serve very hot.