Autumn Gold Peanut Soup Recipes

BOILED PEANUT SOUP

Steps:

• Place a 6 quart pot over medium-high heat. Add the bacon and cook, stirring frequently, until the bacon is browned, 6 to 7 minutes. Remove the bacon to a paper-towel lined plate or rack. Pour off all but 3 tablespoons of the bacon fat.
• Decrease the heat to medium and add the onions to the pot. Cook, stirring occasionally until the onion is softened and beginning to brown around the edges, approximately 6 minutes. Add the broth, peanuts and thyme. Increase the heat to high, and bring to a boil. Once the mixture reaches a boil, reduce the heat to medium-low to maintain a rapid simmer. Cook until the peanuts begin to loosen from their skins and the broth is reduced by 1/4, approximately 20 to 25 minutes.
• Turn off the heat and puree the mixture with a hand-held stick blender until smooth. Add the milk, vinegar, salt and pepper and puree until combined. Turn the heat back to medium and cook until warmed through, 5 to 7 minutes. Garnish with the reserved bacon and serve immediately.
• Wash the peanuts in cool water until the water runs clear. Soak in cool water for 30 minutes to loosen any remaining dirt.
• Drain and rinse the peanuts. Add the peanuts to a 12-quart pot along with the salt and 3 gallons of water. Stir well. Cover and cook on high for 4 hours. Check the texture of the peanut at this point for doneness. When done, boiled peanuts should have a similar texture to a cooked dry bean. It should hold its shape, but not crunch when bitten. Add more water throughout the cooking process, if needed. If necessary, continue cooking for 3 to 4 hours longer.
• Drain the peanuts and store in a covered container in the refrigerator for up to 1 week.
• *Cook's note: The cooking time can vary greatly depending on how fresh the peanuts are. The fresher the peanut, the less time it will take to cook.
• approximately 4 pounds in shell and 2 pounds out of shell

AUTUMN GOLD SQUASH SOUP

Steps:

• Bake or boil the squash. To bake, halve the squash and scoop out the seeds. Place the squash halves cut side down on an oiled baking sheet and cover loosely with aluminum foil. Bake at 350 degrees until tender, about one hour. Scoop out the pulp and discard the skin. To boil, peel the squash, halve it, and scoop out the seeds. Cut it into chunks and place them in a saucepan with water to cover. Bring the water to a boil and cook until the squash is tender, about 15 minutes. Drain and reserve the liquid.
• Meanwhile, saute the chopped onion in the oil with the nutmeg, cinnamon, thyme, and bay leaves until the onion is translucent. Add the diced carrot and celery and the water (if you boiled the squash, use the reserved liquid). Cover and simmer until the carrots are Tender. Remove the bay leaves.
• In a blender or food processor, puree the cooked squash, the onioncarrot mixture, and the juices in batches. Gently reheat the soup. Add salt and pepper to taste.

GHANA PEANUT SOUP (NKATENKWAN)

Steps:

• Place the whole onion, pepper, tomatoes and chicken pieces in the pot and top with the stock. Cover, bring to the boil and reduce to simmer for 15 minutes till vegetables are soft and tender. Remove the vegetables.
• Blend the vegetables and ginger in a food processor and return to the soup. Bring to the boil then reduce to simmer while you make the peanut butter sauce. If you are using boiler chicken, it can be quite tough, so it may need extra time cooking.
• Meanwhile, make the peanut butter sauce. There are different ways of doing this, I have opted to go for what is easier for me. Scoop the desired amount of peanut butter into a saucepan and put on gentle heat with constant stirring, peanut butter burns easily.
• Add water a little at a time. This can be quite tricky as the water instantly changes the runny peanut butter properties. I would say it is a similar experience to white sauce, when the milk is added to the flour and butter mixture. Once a smooth sauce is achieved, allow to simmer. You will find the peanut oil begins to separate from the peanut butter. When this happens, you can add the peanut butter sauce to the rest of the soup and simmer for 20 minutes till oil rises to the surface of the soup.
• Check seasoning to your taste. Serve with your favourite carbs such as boiled sliced yam, potatoes or rice.

PEANUT SOUP

Steps:

• Place the peanuts in a food processor and process until the mixture is smooth and buttery, stopping the machine to scrape down the sides as necessary. If you are using peanut butter, just place it in the processor. Add the onion and process until well combined.With the machine running, pour in the stock.
• Transfer the peanut mixture to a saucepan and place over medium-low heat. Simmer until the mixture thickens, about 7 minutes. Slowly stir in the milk, then season with salt and cayenne. Serve with simple crackers.

AUTUMN GOLD BUTTERNUT SQUASH SOUP

Steps:

• Cook the squash-I boil it for this recipe and use the broth in place of the water called for.
• Saute the chopped onion in the oil with the spices and bay until onion is translucent.
• Add the carrot and celery and the squash water.
• Cover and simmer until carots are tender.
• REmove bay leaves Puree the veg and squash, whisk in juices return to a simmer, taste and add salt and pepper.

AUTUMN SOUP

Steps:

• Puree tomatoes in a blender; set aside. In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in tomatoes and remaining ingredients. Bring to a boil; reduce heat and simmer 25-30 minutes or until the vegetables are tender. Discard bay leaf before serving.

PEANUT SOUP

Steps:

• In a heavy soup pot melt the butter. Add the onion, garlic, flour and peanut butter. Stir until very smooth. Beat in the stock and season well with salt and pepper. Simmer over low heat until thick, about 20 minutes. Stir in the cream and heat through. Serve warm with ground peanuts.

AFRICAN SWEET POTATO AND PEANUT SOUP

Steps:

• Heat the oil in a large saucepan over medium-high heat. Saute the onion 10 minutes, until lightly browned. Mix in the garlic, ginger, cumin, coriander, cinnamon, and cloves. Stir in the tomatoes, sweet potatoes, and carrot, and continue to cook and stir about 5 minutes.
• Pour water into the saucepan, and season the mixture with salt. Bring to a boil, reduce heat, and simmer 30 minutes.
• Remove the soup mixture from heat. In a food processor or blender, blend the soup and peanuts until almost smooth. Season with cayenne pepper. Return to the saucepan. Whisk in the peanut butter, and cook until heated through. Serve warm topped with fresh cilantro.

PEANUT SOUP

Steps:

• In a large, heavy pot, melt the butter over medium heat. Add the sweet potato, celery, onion and parsley. Sprinkle the flour over the vegetables and cook, stirring frequently, for 12 minutes.
• Stir in the tomatoes and mix well. Stir in the chicken broth, peanuts, salt and pepper. Bring to a boil. Lower the heat and simmer until the vegetables are soft, about 20 minutes. Ladle into bowls and sprinkle with green onions and chopped peanuts, if desired.

AUTUMN GOLD PEANUT SOUP

Steps:

• Heat oil in large saucepan over medium heat.
• Add onion and cumin.
• Cook, stirring occasionally until onion is transparent.
• Add sweet potato, apple, chicken broth, apple juice, cinnamon and salt and pepper to taste.
• Cover and bring to a boil.
• Reduce heat and simmer until sweet potato and apples are tender, about 20 minutes.
• Add peanut butter and stir until melted.
• Puree soup in fool processor or blender until smooth.
• Return to pan and heat through.
• To serve, ladle soup into warm bowls and garnish with sour cream, chopped peanuts, chives and thinly sliced apples.