|
|
|
|||
|
|
Webmaster's Potato Peanut Soup
4 cans chicken broth (14.5 oz. each) 6-8 slices bacon 1 c. finely chopped onion 2 medium potatoes, grated, skins on fresh Italian parsley, chopped snipped fresh chives about 1 c. half and half salt and pepper to taste Lindsey sent me a few pounds of green peanuts in shell, straight out of the field. They set outside spread out on a table till I could decide what to do with them. You could probably use use raw redskins from Good Earth Peanuts, but the cooking time will probably be longer. Also, if the green peanuts have just been dug up, they're softer, more moisture, and will probably need shorter cooking time. Put peanuts and broth in large heavy sauce pan, start simmering. Dice
bacon and fry, remove from drippings and add to soup. Lightly caramalize
onion in drippings. Add that to soup. Simmer for about an hour, then add
potatoes. From this time on, stir often to avoid sticking. I use a metal
spatula rather than a spoon to make sure the pan bottom stays clean. Simmer
for another hour or two (I lost track of time here) until the peanuts
are very tender. Process in food processor until smooth. The soup will
still have a special texture from the peanuts, not really crunchy, just
different from straight potato soup. Put the soup back in the pan, and
add the half and half. Amount depends on your texture/taste preference,
plain milk could be used. Or you may want to add more chicken broth for
a thinner result. You may not need any added salt if you use regular rather
than low salt broth. Reheat and garnish each serving with chives and parsley.
I wouldn't garnish with chopped peanuts, prefer that diners are surprised
when they ask what the special texture and flavor are. The peanut and
potato skins are also important to the effect. I may add finely chopped
celery next time. |
||