Senegalese Peanut Soup

Name: Senegalese Peanut Soup
Cook time: 75 min
Total time: 75 min
Yield: 8 servings
Cuisine: Senegambian (Wolof)
Ingredients: 1 lb dry roasted salted peanut; 2 tbsp peanut oil; 1 large Spanish onion; 2 celery; 2 leeks; 2 tsp sugar; 2 tsp curry powder; 2 tsp ground cumin; 0.5 tsp cayenne; 0.5 tsp kosher salt; 1 can whole tomatoes (28 ounce); 6 cup water; 0.5 cup chopped scallion; 0.5 cup heavy cream; 1 tsp minced fresh garlic

Gently simmered peanut, celery and leeks, warmed with curry powder and cumin, a Senegambian soup. It's finished with chopped peanuts.

1 hr 15 min · Serves 8 · Medium

Method

Start cooking mode

Time: Cook 75 min · 75 min total
Difficulty: medium

1
Chop 1/2 cup of the peanuts into small pieces and reserve to use as garnish. Puree the remaining peanuts in a blender or food processor until a thick paste forms; set aside.
2
Heat the oil in a large stockpot over medium heat. Add the onion, celery, and leeks and sweat for about 4 minutes, until tender.
4 min
3
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 the heat, and simmer for 1 hour.
60 min
4
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.
2 min