Peanut Soup Recipes

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AFRICAN PEANUT SOUP



African Peanut Soup image

This oddly wonderful combination of ingredients make a surprisingly different and delicious soup that everyone will enjoy! Serve with a dollop of sour cream on top and some crusty bread for dipping. YUM!

Provided by PIETOGO

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Time 1h10m

Yield 10

Number Of Ingredients 10

2 tablespoons olive oil
2 medium onions, chopped
2 large red bell peppers, chopped
4 cloves garlic, minced
1 (28 ounce) can crushed tomatoes, with liquid
8 cups vegetable broth or stock
¼ teaspoon pepper
¼ teaspoon chili powder
⅔ cup extra crunchy peanut butter
½ cup uncooked brown rice

Steps:

  • Heat oil in a large stock pot over medium high heat. Cook onions and bell peppers until lightly browned and tender, stirring in garlic when almost done to prevent burning. Stir in tomatoes, vegetable stock, pepper, and chili powder. Reduce heat to low and simmer, uncovered, for 30 minutes.
  • Stir in rice, cover, and simmer another fifteen minutes or until rice is tender. Stir in peanut butter until well blended, and serve.

Nutrition Facts : Calories 222 calories, Carbohydrate 23.5 g, Fat 12.2 g, Fiber 5.2 g, Protein 7.4 g, SaturatedFat 1.9 g, Sodium 558.5 mg, Sugar 6.1 g

PEANUT SOUP



Peanut Soup image

Popularized in colonial Williamsburg, this simple, silky soup gets brightened up with lemon juice and served with diced green apple for a touch of tartness and red pepper flakes for heat.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Time 1h50m

Yield Serves 10 to 12

Number Of Ingredients 8

1 tablespoon extra-virgin olive oil, plus more for drizzling
1 medium carrot, peeled and coarsely chopped (1/2 cup)
1 medium onion, chopped (1 1/2 cups)
Coarse salt and freshly ground pepper
4 cups unsalted roasted peanuts
8 cups low-sodium chicken broth
3 tablespoons fresh lemon juice
Diced Granny Smith apple and red-pepper flakes, for serving

Steps:

  • Heat oil in a large pot over medium. Add carrot and onion; season with salt. Cook, stirring occasionally, until vegetables are soft but have not taken on any color, about 5 minutes. Add peanuts, broth, and 3 cups water; bring to a boil. Reduce heat and simmer, uncovered, until peanuts are tender, about 1 hour, 20 minutes.
  • Working in batches (do not fill jar more than halfway), puree soup in a blender until smooth, about 1 minute. (Or use an immersion blender.) Strain through a fine-mesh sieve, pressing on solids to remove as much liquid as possible. Return to pot and reheat over low, if necessary.
  • Stir lemon juice into soup. Season with salt and pepper and serve, topped with apple, red-pepper flakes, and a drizzle of oil.

PEANUT SOUP



Peanut Soup image

Provided by Food Network

Yield 6 to 8 servings

Number Of Ingredients 27

1 pound roasted unsalted peanuts, shelled
3 tablespoons olive oil
1 onion, finely chopped
1 garlic clove, finely chopped
2 sticks celery, finely chopped
2 tablespoons finely chopped leeks, white part only
1/2 teaspoon cayenne pepper
1/2 teaspoon ground cumin
Salt and pepper
6 1/2 cups beef and chicken stock, recipe follows
1/2 cup milk
1/2 cup cream
Chopped parsley, for garnish
Chopped peanuts, for garnish
1 cup kosher salt
1 gallon water
5 chicken drumsticks
1 pound piece beef loin, tenderloin (not filet)
3 celery stalks
1 leek, trimmed
1 onion, trimmed
2 garlic cloves
1 tomato
1 carrot
Salt and pepper
1 bay leaf
2 cardamom pods

Steps:

  • In a blender or grinder, grind peanuts to a fine consistency. Heat olive oil in a large, heavy saucepan and gently saute the onion, garlic, celery, and leeks until translucent. Add cayenne pepper, cumin, salt, pepper, ground peanuts, and stock. Bring to a boil, then lower heat and simmer, covered, for 30 minutes. Add milk and cream, cover, and simmer gently for an additional 30 minutes. Serve garnished with chopped parsley and peanuts.
  • Make a brine by combining salt and water in a large bucket. Soak chicken in salt water for 2 hours. Remove chicken and rinse thoroughly. Bring the beef to a boil reduce the heat and let simmer for 30 minutes; skimming off the foam from the surface with a wooden spoon.
  • Add the chicken and bring back to a boil still removing foam from surface. Add vegetables and seasoning, and simmer for 1 to 1 1/2 hours or until meat is cooked through. Remove meat and strain the broth through a cheesecloth, twice.

VIRGINIA PEANUT SOUP



Virginia Peanut Soup image

Provided by Food Network

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 10

2 tablespoons butter
1 medium onion, chopped
6 cups chicken stock
2 tablespoons all-purpose flour
1 cup heavy cream
1 1/2 cups natural peanut butter
2 teaspoons hot sauce
2 limes, juiced
2 tablespoons chopped peanuts
2 scallions, chopped

Steps:

  • Melt the butter in a heavy bottomed pot over medium heat. Add the onion and cook until translucent, about 10 minutes. Bring the chicken stock to a boil in a medium saucepan. Whisk in the flour all at once and cook until the mixture has a toasty aroma. Whisk the stock into the flour mixture in a slow, steady stream until smooth. Add the heavy cream and peanut butter to the soup and stir to combine. Stir in the hot sauce and lime juice and season, to taste. Garnish with the chopped peanuts and scallions.

PEANUT SOUP



Peanut Soup image

An interesting and exotic soup that's also very rich.

Provided by Michelle Chen

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Cream Soup Recipes

Time 30m

Yield 6

Number Of Ingredients 9

4 tablespoons margarine
3 tablespoons minced onion
1 clove garlic, minced
1 tablespoon all-purpose flour
1 cup heavy whipping cream
1 cup peanut butter
½ cup ground peanuts
4 cups chicken broth
salt and pepper to taste

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.

Nutrition Facts : Calories 557 calories, Carbohydrate 14.4 g, Cholesterol 54.3 mg, Fat 50.4 g, Fiber 3.7 g, Protein 18 g, SaturatedFat 16 g, Sodium 805 mg, Sugar 5.3 g

SPICY PEANUT AND PUMPKIN SOUP



Spicy Peanut and Pumpkin Soup image

This recipe is a promise of warmth on those cool autumn nights. Habanero chiles and peanuts both feature heavily in Nigerian cuisine, and this soup is an adaptation of a long-simmered stew common to much of West Africa. Don't be afraid of a chile with seeds: The fragrant oils from these peppers are worth every bite. The peanut butter and coconut milk mellow the warmth of the chile to a gentle, lingering heat, but you can also take the chile out before the soup is puréed. An optional spoon of honey to the soup will round out the flavors, and a dollop of crème fraîche or yogurt will further temper the heat. Serve with a baguette or sourdough bread for dipping.

Provided by Yewande Komolafe

Categories     dinner, weekday, soups and stews, appetizer, main course

Time 35m

Yield 4 servings

Number Of Ingredients 13

2 tablespoons olive oil
1 medium onion, peeled and diced (about 1 1/2 cups)
4 garlic cloves, smashed
1 (1-inch) piece ginger, peeled and chopped
1/2 habanero or bird's eye chile
1 (14-ounce) can pumpkin purée
3 cups water or chicken or vegetable stock
1 (13-ounce) can coconut milk
1 tablespoon agave or honey (optional)
1/4 cup unsweetened natural peanut butter
Salt
2 tablespoons sliced fresh chives
1/4 cup crème fraîche or yogurt (optional)

Steps:

  • In a large stock pot, heat oil over medium heat. Add onion, garlic and ginger, and cook, stirring frequently until softened and just beginning to brown around the edges, about 4 minutes. Stir in the chile and pumpkin purée, and whisk in the water or stock. Bring to a boil, reduce the heat and allow to simmer on low, giving an occasional stir, for 20 minutes or until slightly reduced and thickened. Remove the chile after the soup simmers if you don't care for much spice.
  • Add coconut milk, agave or honey (if using), and peanut butter to the pot. Using an immersion blender or working in batches in a standing blender, purée the soup until smooth. Season with salt and keep warm over low heat. Do not bring soup up to a simmer or boil at this point. (This reduces the risk of the oils in the peanut butter separating and breaking the soup's smooth texture.)
  • Divide soup between bowls, sprinkle with the chives and a dollop of crème fraîche or yogurt, or a drizzle of olive oil to make it vegan. Serve with a warm crusty baguette or chunks of warm sourdough for dipping.

Nutrition Facts : @context http, Calories 477, UnsaturatedFat 14 grams, Carbohydrate 30 grams, Fat 37 grams, Fiber 5 grams, Protein 12 grams, SaturatedFat 21 grams, Sodium 1115 milligrams, Sugar 11 grams, TransFat 0 grams

SPICY PEANUT SOUP



Spicy Peanut Soup image

After enjoying a spicy peanut soup at a little cafe, I knew I had to try to duplicate it at home. I think my version comes pretty close. It's the best way I know to chase away winter's chill. -Lisa Meredith, Eagan, Minnesota

Provided by Taste of Home

Categories     Lunch

Time 55m

Yield 7 servings (1-3/4 quarts).

Number Of Ingredients 13

2 medium carrots, chopped
1 small onion, chopped
2 tablespoons olive oil
2 garlic cloves, minced
1 large sweet potato, peeled and cubed
1/2 cup chunky peanut butter
2 tablespoons red curry paste
2 cans (14-1/2 ounces each) vegetable broth
1 can (14-1/2 ounces) fire-roasted diced tomatoes, undrained
1 bay leaf
1 fresh thyme sprig
1/2 teaspoon pepper
1/2 cup unsalted peanuts

Steps:

  • In a large saucepan, cook carrots and onion in oil over medium heat for 2 minutes. Add garlic; cook 1 minute longer., Stir in sweet potato; cook 2 minutes longer. Stir in peanut butter and curry paste until blended. Add the broth, tomatoes, bay leaf, thyme and pepper., Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until sweet potatoes and carrots are tender. (Soup will appear curdled.) Discard bay leaf and thyme sprig. Stir soup until blended., Sprinkle with peanuts.

Nutrition Facts : Calories 276 calories, Fat 18g fat (3g saturated fat), Cholesterol 0 cholesterol, Sodium 932mg sodium, Carbohydrate 22g carbohydrate (9g sugars, Fiber 4g fiber), Protein 8g protein.

PEANUT BUTTER SOUP



Peanut Butter Soup image

A very creamy and delicious soup, wholesome too. Great to have on a cold day. I am told this recepie comes from Africa. Sandra Phinney made this amazing soup for a winter lunch and got it off the internet and modified it out of her own imagination. You can use smooth or crunchy peanut butter.

Provided by reya doucette

Categories     Low Cholesterol

Time 1h

Yield 14 serving(s)

Number Of Ingredients 11

1 medium onion, diced
3 garlic cloves, chopped
4 cups chicken stock or 4 cups stock, made with cubes
1 jalapeno pepper, chopped
1/4 teaspoon cayenne pepper
1/4 teaspoon paprika
1 cup peanut butter
1 cup milk
1 1/2 tablespoons flour
2 tablespoons butter
4 cups water

Steps:

  • Boil onion, garlic, jalapeno, cayenne and paprika in one cup water for 20 minutes till onions are well soft.
  • Blend the above till smooth. Place back in pan with stock. Add 1 cup of peanut butter and stir till dissolved.
  • Make a rue with the butter and flour, add the cold milk and stir to smooth liquid.
  • Add rue and milk mix to stock mix and stir constantly over medium high heat or it will stick and burn at the bottom of the pan. Bring to a boil and cook for 5 minutes.
  • Add salt if necessary.
  • Serve hot with a green salad.

Nutrition Facts : Calories 166.6, Fat 12.4, SaturatedFat 3.6, Cholesterol 8.9, Sodium 204.6, Carbohydrate 8.6, Fiber 1.3, Sugar 3.2, Protein 7.2

GHANA PEANUT SOUP (NKATENKWAN)



Ghana Peanut Soup (Nkatenkwan) image

Famed peanut soup from Ghana

Provided by freedes

Time 1h

Yield Serves 6

Number Of Ingredients 0

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.

THAI PEANUT SOUP



Thai Peanut Soup image

Make and share this Thai Peanut Soup recipe from Food.com.

Provided by A la Carte

Categories     Thai

Time 15m

Yield 2-4 serving(s)

Number Of Ingredients 12

1/3 cup chopped onion
1/3 cup chopped celery
1/3 cup chopped carrot
3 tablespoons chopped sweet red peppers
1 tablespoon butter
3 tablespoons flour
1 tablespoon finely chopped lemongrass (white portion only)
1 teaspoon chopped red chile (to taste)
14 ounces chicken broth
1 1/2 cups unsweetened coconut milk
1/2 cup peanut butter
2 tablespoons soy sauce

Steps:

  • Cook onion, celery, carrot and red pepper in butter until softened, about 5 minutes. Add the lemon grass, red chili, stir and cook for 1 minute. Stir in the flour, and let cook for 1 minute, stirring all the time.
  • Add chicken broth, coconut milk and soy sauce, and stir to combine well. Add the peanut butter. Keep stirring until well combined (the peanut butter will go kind of stringy, but it will melt in after a bit). Heat until hot and bubbly.
  • Serve with chopped fresh roasted peanuts and green onions as a garnish.

Nutrition Facts : Calories 880.9, Fat 75.9, SaturatedFat 42.9, Cholesterol 15.3, Sodium 2057.8, Carbohydrate 34.7, Fiber 6, Sugar 10, Protein 27.9

PEANUT SOUP



Peanut Soup image

Provided by Molly O'Neill

Categories     soups and stews

Time 35m

Yield Six servings

Number Of Ingredients 12

2 tablespoons unsalted butter
1 large sweet potato, peeled and cut into 1/2-inch cubes
1/2 cup roughly chopped celery
1/2 cup roughly chopped onion
2 tablespoons minced fresh parsley
2 tablespoons all-purpose flour
2 14 1/2-ounce cans stewed tomatoes, undrained
4 cups chicken broth, homemade or low-sodium canned
2 cups finely chopped peanuts
2 teaspoons kosher salt
Freshly ground pepper to taste
Minced green onions and chopped peanuts for garnish (optional)

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.

Nutrition Facts : @context http, Calories 432, UnsaturatedFat 22 grams, Carbohydrate 28 grams, Fat 30 grams, Fiber 8 grams, Protein 19 grams, SaturatedFat 6 grams, Sodium 940 milligrams, Sugar 10 grams, TransFat 0 grams

PEANUT SOUP



Peanut Soup image

Categories     Soup/Stew     Garlic     Nut     Onion     Tomato     Sauté     Low Fat     Quick & Easy     Peanut     Bell Pepper     Fall     Winter     Healthy     Brown Rice     Simmer     Self

Yield Makes 8 servings

Number Of Ingredients 11

1 tbsp canola oil
2 medium onions, chopped into big pieces
1 large green bell pepper, cored, seeded, and chopped into big pieces
1 large red bell pepper, cored, seeded, and chopped into big pieces
2 tsp crushed garlic
1 can (28 oz) whole tomatoes, each tomato cut into quarters, juice reserved
10 cups (2 1/2 quarts) chicken broth
1/2 tsp coarsely ground black pepper
1/2 tsp red pepper flakes
1/2 cup uncooked brown rice
1/2 cup creamy unsalted peanut butter

Steps:

  • In a large soup pot, heat oil over medium-high, then sauté onions, bell peppers, and garlic until the onion and garlic begin to brown, about 5 minutes. Reduce heat to medium, add tomatoes and cook, stirring from time to time, until they cook down, 5 to 10 minutes. Pour in tomato juice and broth and add black pepper and red pepper flakes. Bring to a boil over medium-high heat, add rice, then reduce heat to low. Simmer, partially covered, 45 minutes. Add peanut butter all at once, stirring until it melts. Bring soup to a simmer. Serve hot.

CURRIED PEANUT SOUP



Curried Peanut Soup image

Provided by Barbara Frewen

Categories     Soup/Stew     Blender     Food Processor     Rice     Sauté     Peanut     Curry     Chill     Bon Appétit     Minnesota

Yield Serves 4

Number Of Ingredients 11

1 tablespoon peanut oil
1 medium onion, halved, sliced
3 garlic cloves, minced
3 tablespoons curry powder
4 cups (or more) chicken stock or canned broth
1/3 cup rice
3 medium carrots, peeled, sliced
1/2 cup creamy peanut butter (do not use old-fashioned style or freshly ground)
1 1/2 teaspoons sugar
Finely chopped green onions
Chopped fresh cilantro

Steps:

  • Heat oil in heavy large saucepan over medium-high heat. Add onion, garlic and curry powder and sauté until onion is translucent, about 6 minutes. Add 4 cups stock and bring to boil. Stir in rice and carrots. Reduce heat and simmer until rice is very tender, stirring occasionally, about 20 minutes.
  • Puree half of soup in blender or processor with peanut butter. Return puree to saucepan. (Can be prepared 1 day ahead. Cover and refrigerate.) Stir soup until heated through, thinning with more stock if desired; do not boil. Mix in sugar. Ladle soup into bowls. Sprinkle with green onions and cilantro.

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AFRICAN PEANUT SOUP | THE MODERN PROPER
Peanut Butter Soup Obviously Has Peanut Butter—But What Else? Olive oil Fresh garlic and ginger Jalapeno diced, seeds and ribs removed Cumin Tomato paste Canned crushed tomatoes Stock—we use regular, not low-sodium. Sweet potatoes Chickpeas Creamy natural peanut butter.
From themodernproper.com
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ONE POT AFRICAN PEANUT SOUP - A SAUCY KITCHEN
2022-02-10  · In a large cooking pot warm the oil on a medium heat. Once warm, add the chopped onion, ginger and garlic and sauté for about 5 minutes. Stir in the cumin, chili flakes and salt and cook 1 minute. Add the sweet potatoes, tomato paste and peanut butter. Finally, add in the vegetable stock.
From asaucykitchen.com
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AFRICAN PEANUT SOUP RECIPE - A VEGAN SOUP AT OH MY VEGGIES!
2015-01-11  · Instructions. Place the vegetable stock in a 3-quart pot over medium-high heat. Add all the remaining ingredients, except the peanut butter, cilantro, and peanuts, and cook for 15 minutes, stirring occasionally.Remove about 1 cup of the liquid and place it into a small bowl. Add the peanut butter and stir until creamy.
From ohmyveggies.com
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AFRICAN PEANUT SOUP RECIPE - KYLEE COOKS
2015-10-21  · In the bowl of a blender or food processor, add the chickpeas, 1 cup of stock and the peanut butter, and blend until smooth. In a large saucepan or dutch oven, heat the olive oil over medium high. Add the onions and cook until softened. Add the ginger, curry powder and cayenne, and cook another minute.
From kyleecooks.com
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30-MINUTE AFRICAN PEANUT SOUP RECIPE - NELLIEBELLIE
Keep on medium heat for about 1 minute. (stir while cooking to avoid burning) Add tomatoes, pepper, salt, and red pepper flakes. Continue cooking on medium heat for 7 minutes, stirring often. Add peanut butter and Silk cashew milk (or broth) and cook on low, stirring often, until heated through.
From nelliebellie.com
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PEANUT SOUP
Melt butter in a large, heavy-bottomed saucepan over low heat. Add the grated celery and onion and cook them until they are translucent, about 5 minutes. Add the flour and stir until the mixture becomes a smooth paste. Cook the paste for 2-3 minutes; then add the chicken stock, stirring until smooth. Raise the heat slightly & bring the soup to ...
From ilovepeanutbutter.com
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PEANUT BUTTER SOUP - SIMPLE AFRICAN MEALS
2020-05-13  · Peanut Butter Soup. Pour the tomato blend mix of the simmering chicken and spices and let it boil for another 10 minutes. Pour the peanut butter with about 3-4 cups of water in a blender / food processor and let it blend till its nice and smooth. Pour the peanut butter mix over the chicken and the other ingredients and let boil for another 30 ...
From simpleafricanmeals.com
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COLONIAL PEANUT SOUP - WILLIAMSBURG VISITOR
2021-02-01  · 1 tsp hot pepper sauce (optional) Finely chopped salted peanuts, for garnish. In large saucepan, over medium heat, melt butter. Add onion and celery and cook. Stir for three to five minutes until softened. Stir in flour and cook two minutes longer. Pour in chicken stock, increase heat to high, and bring to a boil, stirring constantly.
From williamsburgvisitor.com
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SPICY PEANUT SOUP WITH SESAME HALLOUMI. - HALF BAKED HARVEST
2020-01-15  · It starts out by cooking up some shallots and garlic. Add Thai curry paste, then cook a minute or two to help the paste “activate” and release its flavor. Stir in all the remaining ingredients except the halloumi, and simmer until the sweet potato is soft. I used creamy peanut butter and coconut milk…not only for flavor, but also for ...
From halfbakedharvest.com
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CREAMY PEANUT SOUP - PAULA DEEN
Directions In a large pot, melt the butter over medium-high heat. Add the onion and celery and cook, stirring, until tender, about 5 minutes. Stir in the flour and cook for 2 minutes. Stir in the flour and cook for 2 minutes. Slowly whisk in the broth. Bring to a boil over high heat. Reduce to a simmer and cook until thickened, 10 to 15 minutes.
From pauladeen.com
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Top Asked Questions

What is the best way to make peanut soup?
Directions. 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.
How to make peanut butter and celery soup?
Instructions 1 Melt butter in a large Dutch oven or soup pot over medium-high heat. Add onion and celery and sauté until soft, but not brown (about 5-7 minutes). ... 2 Add chicken broth, stirring constantly, and bring to a boil. ... 3 Add peanut butter and cream, stirring to combine. ...
How to cook peanut butter and tomato paste for Soup?
Bring the mixture to a boil, then add the onion, ginger, garlic and salt. Cook on medium-low heat for 20 minutes. In a medium-sized, heat-safe mixing bowl, combine the peanut butter and tomato paste, then transfer 1 to 2 cups of the hot stock to the bowl.
How to make sweet peanut soup with coconut milk?
Heat up the sweet peanut soup again with medium to low heat, add rock sugar to taste. Boil it until the peanuts are thoroughly soft. Add the coconut milk towards the end, boil for 1 minute, turn off the heat and serve immediately. The water should reduce to about 6-7 cups after they are done.

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