Cream of Peanut Soup
Source:Visual Editor:Alex Read:
Cream of Peanut Soup
Step 16:
The end result. Pour yourself a bowl and garnish with the peanuts you choped up - just a few for crunchy cruchy goodness. This soup can be served hot or cold - it's a TAD less heavy when hot. When it's chilled it's almost a desert soup. This isn't a whole meal all by itself though - more of a small bowl served before a heavy meal like meat.
The end result is VERY tasty and is not like eating peanut butter at all. It's heavy and definitly peanut based, but surprisingly tasty.
One thing to resist, for authenticity sake is spices. While Williamsburg would have had spices to work with, they wouldn't have had anything like the variety that we have now. If you add hot pepper you will find yourself in Thai cooking land. Not authentic but tasty none the less. If you add salt and pepper, you lose some of the interesting tastes that just cooking with vegies and peanuts gets you.
All in all a FINE recipe, pretty cheap and pretty fast, that I would suggest as a contribution to, say, a thanksgiving meal that you're invited too. Nobody else will bring it and everyone will be surprised by that taste!
If I'd been on Hells' Kitchen, I would have served this as my initial dish to impress chef Gordon Ramsay.
