An African dish brought to the Caribbean with the slaves. It is still popular throughout the islands. This soup is especially popular with the little ones, who love the idea of ‘peanut butter soup’
- 1/2 cup peanut butter or 1 cup unsalted, roasted peanuts
- 2 cups chicken broth
- 1 cup half-and-half
- Salt and chili pepper to taste.
- (Skip this step if you are using peanut butter) Process the peanuts. Either with a food processor, or with a mortar
- In a food processor combine peanut butter with 1/2 cup broth. Slowly add in rest of the broth as it mixes in.
- Transfer mixture to a pot and heat to a simmer. Cook until the mixture thickens, about 5 minutes. Slowly add in half-and-half while stirring. Stop when soup is consistency of heavy syrup.
- Salt and add chili to taste.
- It is strongly recommended that you use Spanish or African peanuts, as American peanuts tend to be milder and sweeter. If you use peanut butter, try and find as ‘natural’ a blend (many supermarkets have grind-your-own stations nowadays) as you can find… unsalted, unsweetened.
- A more oriental version can be made by adding lime and ginger. A bit of Chinese-style hot oil can also perk this recipe up. Some recipes call for onion or garlic.
- You can use this soup as the base for Chicken Peanut Soup.