Peanut Soup

Name: Peanut Soup
Ingredients: 2 tablespoons vegetable oil; 1 Spanish onion, chopped; 6 cloves garlic, minced; 2 cups smooth peanut butter; 4 1/2 cups chicken broth, homemade or low-sodium canned; One 28-ounce can whole, peeled tomatoes (with liquid), roughly chopped; 2 heaping tablespoons roughly chopped unsalted, dry roasted peanuts; 1/3 cup freshly squeezed lime juice; 2 teaspoons hot sauce, or to taste; 1 teaspoon kosher salt; Freshly ground black pepper; 1 scallion, thinly sliced on the diagonal; Copyright 2001 Television Food Network, G.P. All rights reserved

13 ingredients

10 steps

Ingredients

2 tablespoons vegetable oil
1 Spanish onion, chopped
6 cloves garlic, minced
2 cups smooth peanut butter
4 1/2 cups chicken broth, homemade or low-sodium canned
One 28-ounce can whole, peeled tomatoes (with liquid), roughly chopped
2 heaping tablespoons roughly chopped unsalted, dry roasted peanuts
1/3 cup freshly squeezed lime juice
2 teaspoons hot sauce, or to taste
1 teaspoon kosher salt
Freshly ground black pepper
1 scallion, thinly sliced on the diagonal
Copyright 2001 Television Food Network, G.P. All rights reserved

Directions

1

Heat the oil in a large soup pot over medium heat.
2

Add the onion and garlic, cook covered, stirring occasionally, until soft, about 6 minutes.
3

Add the peanut butter, broth, and tomatoes.
4

Bring to a boil, lower the heat, and simmer, covered, for 10 minutes.
5

Meanwhile, in a small skillet over medium-high heat, toast the peanuts, stirring occasionally, for about 1 1/2 minutes.
6

Set aside.
7

When ready to serve, stir in the lime juice, hot sauce, and salt.
8

Season with pepper to taste.
9

Divide among warm soup bowls, garnish with some of the toasted peanuts and scallion.
10

Serve immediately.