See Also: Cooking Club · Soups
Nigerian Peanut Soup
From Dorothy McNett's recipes at www.dorothymcnett.com.
1 tablespoon olive oil
1 jalapeno pepper
1 small green bell pepper
1 small onion (about 1/2 cup chopped)
4 cups chicken broth
1/2 cup crunchy peanut butter
perhaps a bit of salt, if needed (depends on the broth and the peanut butter)
Finely chop the peppers and onion. In heavy bottomed stock pot or stir fry pan heat the oil and then add the chopped vegetables. Cook and stir 2-3 minutes just to soften them but not to brown. Add the broth, bring to a boil, reduce to low simmer and cook about 10 minutes. Now slowly stir in the peanut butter. Heat and stir just to blend in the peanut butter and the soup is nice and hot but not boiling. Serve.
Recipe created 2015-03-30.
