Name: Peanut Soup
Prep time: 10 minutes
Cook time: 1 hour 15 minutes
Yield: 6 servings
Ingredients: 2 Tbsp. vegetable oil, divided; 1 yellow onion, peeled and quartered; 2 roma tomatoes, quartered; 2 cloves garlic, roughly chopped; 1-inch knob fresh ginger, grated; 2 Tbsp. tomato paste; 6 cups chicken broth, divided; 1 cup natural peanut butter; 2 whole chicken legs with skin and bone; Lemon juice, to finish

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Peanut Soup

Recipe by Miranda Barnett, Savory Spice Test Kitchen

Global Cuisines

Fusion

Inspired by Ghanian groundnut soup and Virginian cream of peanut soup, one bowl of this smooth, hearty, mildly spicy soup will have you hoping the cold months never end.

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Serves 6 servings

Prep Time 10 minutes

Cooking Time 1 hour 15 minutes

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Ingredients

2 Tbsp. vegetable oil, divided

1 Tbsp. Tan-Tan Moroccan Seasoning

1 tsp. Garam Masala 1/2 tsp. Habenero Chile Powder 1 yellow onion, peeled and quartered 2 roma tomatoes, quartered 2 cloves garlic, roughly chopped 1-inch knob fresh ginger, grated 2 Tbsp. tomato paste 6 cups chicken broth, divided 1 cup natural peanut butter 2 whole chicken legs with skin and bone Lemon juice, to finish

Garam Masala Seasoning

Habanero Chile Powder

Directions

Step 1 To make the soup base: in a dutch oven over medium heat, toast Tan-Tan Moroccan Seasoning, Garam Masala, and Habenero Chile Powder in 1 Tbsp. oil for 30 seconds or until fragrant. Add onion, tomatoes, garlic, ginger, and tomato paste. Cook for 5 min. or until tomato paste is caramelized. Add 4 cups chicken broth and bring to a boil. Reduce to a simmer and simmer 5 min. or until skin is peeling off of tomatoes. Add peanut butter and blend until smooth with an immersion blender, or in batches in a traditional blender. Strain into a large bowl through a mesh sieve.

Step 2 To brown the chicken and simmer the soup: in the same dutch oven, heat remaining 1 Tbsp. oil and brown chicken on both sides. Add strained soup base and remaining 2 cups chicken broth into pot with chicken. Bring to a boil and reduce to a simmer. Let simmer until oils separate on top, about 1 hour.

Step 3 To shred the chicken and finish the soup: transfer chicken to a cutting board. Remove skin from chicken and discard. Use two forks to shred chicken, discarding bones. Return chicken to soup and stir to combine. Finish with a squeeze of lemon juice and serve hot.