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Peanut Soup

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TasunkaWitko View Drop Down
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    Posted: 17 May 2019 at 15:06
Peanut Soup

From This is the Way We Cook! Recipes from Outstanding Cooks of The Netherlands Antilles, 1971:

Quote A local dish frequently found on the menu at Captain's Quarters, the charming Windwardside hotel located in the old residence of one of Saba's famed sea captains. The peanuts were formerly ground by mortar and pestle, but peanut butter makes the soup infinitely easier to prepare!


To serve 6:

Place in the top of a double boiler:

     1/2 cup of peanut butter

Add gradually, stirring until well-blended:

     1 cup chicken broth, rich and simmering

Stir in:

     1/2 small onion, very finely grated
     Salt to taste
     Generous dash of Tabasco sauce

Cook these ingredients in the double boiler for a bout 15 minutes.

Stir in:

     1 cup milk
     1 cup chicken broth

Simmer the soup for an additional few minutes until it is creamy. If the soup is too thick, add more milk and adjust seasonings. If it is too thin, blend in more peanut butter, a tablespoon at a time.

Peanut soup is an excellent first course, but it is rich and only small servings are necessary.
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pitrow View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote pitrow Quote  Post ReplyReply Direct Link To This Post Posted: 21 May 2019 at 11:00
Sounds yummy. Throw in some thin sliced chicken breast and maybe some rice noodles and go to town.
Mike
Life in PitRow - My often neglected, somewhat eccentric, occasionally outstanding blog
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TasunkaWitko View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 21 May 2019 at 11:01
I like those additions, Mike -

I often do something similar on the days when all that we have in the pantry are packages of Ramen noodles. A little peanut butter, some garlic and onion powder...maybe a little garlic and lime juice, too ~ {:}]
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Jules Quote  Post ReplyReply Direct Link To This Post Posted: 29 May 2019 at 09:38
I'm interested in the origins as a Caribbean dish, I grew up eating this but via the taverns in Colonial Williamsburg where it is presented as a Virginian recipe.

I did play around with the recipe a bit once based on a meal I ate in Savannah that was similar, they called it Southern Spicy Peanut Sauce and it was what you suggested Pitrow, rice noodles, chicken, but they also added red curry and cilantro. It wasn't like any other red or peanut curry I had every eaten but it was delicious.
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