Discover this creamy hazelnut soup made with peanut butter and other herbs. This peanut butter soup can be enjoyed on a winter’s day with rice balls or on its own.
Preparation:
To cook:
Level: Intermediate
Serves: 4
Ingredients
- 375 grams Creamy peanut butter
- 2 teaspoons Tomato Paste
- ½ Medium onion, diced
- 1 Medium tomato, diced
- 250 milliliters Vegetables soup
- FOR THE MEAT:
- 2 strands Parsley
- 2 cloves Garlic
- 1 Small Red Pepper
- 8 grams Ginger
- 5 teaspoons Dried shrimp powder
- 1 Scottish hat
- ¼ teaspoons Anise seeds
- ¼ teaspoons Black peppercorns
- 75 milliliters Water
- 1 kilogram Lamb Or Meat Of Your Choice
- ½ tablespoon Salt
- ½ Medium onion, diced
- 250 milliliters Vegetables soup
Preparation
In a skillet over medium heat, roast the peanut butter for a few minutes or until the peanut butter loses its shine. Add the tomato paste and continue to stir the peanut butter into the skillet. This prevents the peanut butter from burning. After 10 minutes, allow to cool.
Transfer the peanut butter to a blender. Add the diced onion, tomato and vegetable broth. Blend until smooth. Set aside and move on to preparing the meat.
Combine parsley, garlic, baby pepper, ginger, shrimp powder, scotch bonnet, anise seeds, black peppercorns and water. Put aside.
Wash the meat and place it in a pot with the salt, diced onion and seasoning puree. Let the meat boil for 15 minutes over medium heat. Add peanut butter mixture and vegetable broth and cook for 20-30 minutes over medium/low heat.
