Recipe by reya doucette
A very creamy and delicious soup, wholesome too. Great to have on a cold day. I am told this recepie comes from Africa. Sandra Phinney made this amazing soup for a winter lunch and got it off the internet and modified it out of her own imagination. You can use smooth or crunchy peanut butter.
Top Review by LatinBeauty
I have to say that this soup is phenomenal!!! My husbans is Bolivian and all traditional dishes are just so difficult to make (very lengthy process) and so I had heard that they make a "Sopa de ManÃ" or Peanut Soup. I had to try to make it and I impressed all of his family, the aunts, the uncles...everyone! They said it was better than theirs!!! SO THANK YOU =) !
- 1 medium onion, diced
- 3 garlic cloves, chopped
- 4 cups chicken stock or 4 cups stock, made with cubes
- 1 jalapeno pepper, chopped
- 1⁄4 teaspoon cayenne pepper
- 1⁄4 teaspoon paprika
- 1 cup peanut butter
- 1 cup milk
- 1 1⁄2 tablespoons flour
- 2 tablespoons butter
- 4 cups water
Directions See How It's Made
- Boil onion, garlic, jalapeno, cayenne and paprika in one cup water for 20 minutes till onions are well soft.
- Blend the above till smooth. Place back in pan with stock. Add 1 cup of peanut butter and stir till dissolved.
- Make a rue with the butter and flour, add the cold milk and stir to smooth liquid.
- Add rue and milk mix to stock mix and stir constantly over medium high heat or it will stick and burn at the bottom of the pan. Bring to a boil and cook for 5 minutes.
- Add salt if necessary.
- Serve hot with a green salad.