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    You are in: Home / Recipes / Mark Bittman's Senegalese Peanut Soup Recipe
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    Mark Bittman's Senegalese Peanut Soup

    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    15 mins

    20 mins

    Karen in MA's Note:

    Variation: Creamy peanut soup Like velvet, but peanutty velvet: Omit the collards or kale. Then in step 3, along with the peanut butter, stir in 1 cup heavy cream, rice milk, or coconut milk, either made from scratch or canned (use ½ can, slightly less than 1 cup, with a little water). Use an immersion blender to puree the soup in the pan. Or cool the mixture slightly, pour into a blender, and puree carefully. Gently reheat the soup, taste and adjust the seasoning, and garnish with the remaining peanuts.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Use the flat side of a wide knife or cleaver or a small food processor to break the peanuts into large pieces.
    2. 2
      Put the oil in a deep skillet or medium saucepan over medium-high heat. When hot, add the onion, ginger and garlic and cook, stirring occasionally, until the vegetables are soft, 3-5 minutes.
    3. 3
      Add ½ cup of the peanuts and the cayenne. Sprinkle with salt and pepper. Stir in the stock and sweet potatoes, bring to a boil, and turn the heat down to medium-low so that the soup bubbles gently. Partially cover the pan and cook, stirring occasionally, until the potatoes are just tender, about 10 minutes.
    4. 4
      Stir in the tomatoes, collards and peanut butter. Cover and cook until the collards are tender, 5 to 8 minutes. Taste, adjust the seasoning, and serve garnished with the remaining peanuts.

    Ratings & Reviews:

    • on October 28, 2011

      55

      Excellent soup! I think next time I'll substitute some celery root for one of the sweet potatoes. I also might puree a portion of it before adding the collard greens or kale. That would give it a little fuller body while still keeping the greens and pieces of potato. This will become a standard fall/winter soup for us.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on January 03, 2011

      55

      This soup is a real winner -- everyone loves it, vegetarians and meateaters alike. Don't leave out the kale -- it's wonderful and remains "toothy."

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Mark Bittman's Senegalese Peanut Soup

    Serving Size: 1 (390 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 554.2
     
    Calories from Fat 328
    59%
    Total Fat 36.5 g
    56%
    Saturated Fat 5.4 g
    27%
    Cholesterol 0.0 mg
    0%
    Sodium 504.0 mg
    21%
    Total Carbohydrate 46.6 g
    15%
    Dietary Fiber 11.7 g
    47%
    Sugars 12.5 g
    50%
    Protein 18.5 g
    37%

    The following items or measurements are not included:

    vegetable stock

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