HealthNotes

Senegalese Peanut Soup

• From: The Daily Soup Cookbook

Ingredients

• 1 lb dry roasted, salted peanuts

• 2 Tbs peanut oil

• 1 large Spanish onion, chopped

• 2 celery stalks, chopped

• 2 leeks, rinsed well and chopped

• 2 tsp sugar

• 2 tsp curry powder

• 2 tsp ground cumin

• 1/2 tsp cayenne

• 1/2 tsp kosher salt

• 1 28-ounce can whole tomatoes, drained and diced

• 6 cups mineral or filtered water

• 1/2 cup chopped scallions

• 1/2 cup heavy cream

• 1 tsp minced fresh garlic

Directions

• Chop 1/2 cup of the peanuts into small pieces and set aside to use as garnish. Puree the remaining peanuts in a blender or food processor until a thick paste forms; set aside.
• Heat the oil in a large stockpot over medium heat. Add the onion, celery, and leeks and sweat for 4 minutes, until tender.
• Add the sugar, curry, cumin, cayenne, and salt and stir to coat the vegetables.
• Add the tomatoes, water, and peanut paste. Bring to a boil, reduce heat, and simmer for 1 hour.
• Stir in the scallions, heavy cream, and garlic and simmer for 2 minutes to heat through.
• To serve, ladle the soup into bowls and top with reserved chopped peanuts.