Caribbean Peanut Soup
Ingredients
| 3/4 cup peeled and roasted peanuts | ||
| 5 cups chicken stock | ||
| kosher salt and freshly ground black pepper | ||
| a few dashes of Pickapepper hot sauce or Tabasco | ||
| 1 cup heavy cream | ||
| 1 tbs Angostura bitters | ||
| 1/8 cup dry sherry | ||
| Croutons and or chopped chives |
Directions:
- Put the peanuts and enough chicken stock to cover in a blender or food processor and process on high speed to a smooth paste.
- Pour into a heavy sauce pan, and add the rest of the stock.
- Season to taste with salt and pepper and hot pepper sauce.
- Cook over low heat, stirring from time to time, for about 15 minutes.
- Stir in the cream and cook, stirring, until heated through.
- Stir in the bitters.
- A tbs of dry sherry can be added to each serving.
- Garnish with croutons and chopped chives.
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