Peanut soup

Peanut soup

By
From
The Real Food of China
Serves
6
Photographer
Leanne Kitchen

Ingredients

Quantity Ingredient
160g raw, skinned peanuts, roasted, (see note)
150g long-grain rice, soaked in water for 2–3 hours
large pinch salt
165g soft brown sugar, or to taste

Method

  1. Put the peanuts in a food processor and process until very finely ground. Transfer to a large saucepan.
  2. Drain the rice, then place in the food processor and process until very finely ground. Add 250 ml water and process until the mixture is as smooth as possible. Add the rice to the ground peanuts in the pan, along with 1 litre water. Place the pan over a medium–low heat and, whisking constantly to prevent the solids sticking to the base of the pan, bring the mixture to a simmer. Cook for 7–8 minutes, whisking often, until the soup thickens and is smooth. Add the salt, sugar and enough water to thin the soup if desired, adjusting the thickness and sweetness to taste. Divide the soup among six bowls and serve hot or warm.

Note:

  • Preheat the oven to 180°C. Put the peanuts on a baking tray and roast for 15 minutes, or until golden, then remove the peanuts from the tray and cool.
Tags:
China
Chinese
Asia
Asian
Real Food of China
Leanne
Kitchen
Antony
Suvalko
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