Skip to content

Peanut Butter Soup

March 23, 2018

6 cups water
2 pounds beef bones
1 medium onion, chopped (about 1/2 cup)
4 peppercorns
2 cardamom seeds
1/2 cup creamy peanut butter
1 1/2 teaspoons salt
1 1/2 teaspoons lemon juice
1/4 teaspoon red pepper sauce
2 tablespoons snipped chives
1/4 cup chopped salted peanuts

Heat water, beef bones, onion, peppercorns and cardamom seeds to boiling in 3-quart saucepan; reduce heat. Cover and simmer 1 1/2 hours. Refrigerate several hours; skim off fat.

Strain stock, discarding bones, onion and seasonings. Gradually beat 1 cup stock into peanut butter; stir into remaining stock. Stir in salt, lemon juice and pepper sauce. Cook over low heat, stirring occasionally, 15 minutes. Sprinkle each serving with chives and peanuts. 6 servings (about 3/4 cup each).

Short-cut Peanut Butter Soup: Substitute 2 cans (14 ounces each) condensed beef broth and 1 teaspoon onion salt for the stock and salt; omit refrigeration step. 4 servings.

This is a version of the popular African Shorba.

© Copyright 1981 by General Mills, Inc. All rights reserved. Printed in U.S.A.

No comments yet

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.

%d bloggers like this: