Caribbean Peanut Soup


  • 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

  • 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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