The Pioneer Woman Tasty Kitchen
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Peanut Butter Soup

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Level: Intermediate

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Description

Discover this creamy nutty soup made up of peanut butter and other herbs. This peanut butter soup can be enjoyed on a winter day with rice balls or on its own.

Ingredients

  • 375 grams Smooth Peanut Butter
  • 2 teaspoons Tomato Paste
  • ½  Medium Onion, Diced
  • 1  Medium Tomato, Diced
  • 250 milliliters Vegetable Stock
  • FOR THE MEAT:
  • 2 sprigs Parsley
  • 2 cloves Garlic
  • 1  Red Baby Bell Pepper
  • 8 grams Ginger
  • 5 teaspoons Dry Shrimp Powder
  • 1  Scotch Bonnet
  • ¼ teaspoons Anise Seed
  • ¼ teaspoons Black Peppercorns
  • 75 milliliters Water
  • 1 kilogram Lamb Or Meat Of Your Choice
  • ½ Tablespoons Salt
  • ½  Medium Onion, Diced
  • 250 milliliters Vegetable Stock

Preparation

In a pan over medium heat, roast peanut butter for a few minutes or until peanut butter is losing its sheen. Add tomato paste and continue to fold the peanut butter in the pan. This prevents the peanut butter from burning. After 10 minutes, set aside to cool.

Transfer peanut butter to a blender. Add diced onion, tomato and vegetable stock. Blend until smooth. Set aside and move on to preparing the meat.

Blend parsley, garlic, baby bell pepper, ginger, shrimp powder, scotch bonnet, anise seed, black peppercorns and water. Set aside.

Wash the meat and place it in a pot with salt, diced onion, and the seasoning puree. Allow meat to boil for 15 minutes over medium heat. Add peanut butter mixture and vegetable stock and cook for 20–30 minutes over medium/low heat.

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