- 1 pound roasted unsalted peanuts, shelled
- 3 tablespoons olive oil
- 1 onion, finely chopped
- 1 garlic clove, finely chopped
- 2 sticks celery, finely chopped
- 2 tablespoons finely chopped leeks, white part only
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon ground cumin
- Salt and pepper
- 6 1/2 cups beef and chicken stock, recipe follows
- 1/2 cup milk
- 1/2 cup cream
- Chopped parsley, for garnish
- Chopped peanuts, for garnish
- Chicken and Beef Broth:
- 1 cup kosher salt
- 1 gallon water
- 5 chicken drumsticks
- 1 pound piece beef loin, tenderloin (not filet)
- 3 celery stalks
- 1 leek, trimmed
- 1 onion, trimmed
- 2 garlic cloves
- 1 tomato
- 1 carrot
- Salt and pepper
- 1 bay leaf
- 2 cardamom pods
In a blender or grinder, grind peanuts to a fine consistency. Heat olive oil in a large, heavy saucepan and gently saute the onion, garlic, celery, and leeks until translucent. Add cayenne pepper, cumin, salt, pepper, ground peanuts, and stock. Bring to a boil, then lower heat and simmer, covered, for 30 minutes. Add milk and cream, cover, and simmer gently for an additional 30 minutes. Serve garnished with chopped parsley and peanuts.
Note: In South Africa, this soup is laced with liberal amounts of cayenne. It is even better if made in advance and reheated a day later. If too thick, add a little broth or water to thin.
Make a brine by combining salt and water in a large bucket. Soak chicken in salt water for 2 hours. Remove chicken and rinse thoroughly. Bring the beef to a boil reduce the heat and let simmer for 30 minutes; skimming off the foam from the surface with a wooden spoon.
Add the chicken and bring back to a boil still removing foam from surface. Add vegetables and seasoning, and simmer for 1 to 1 1/2 hours or until meat is cooked through. Remove meat and strain the broth through a cheesecloth, twice.
Yield: 6 servings
A viewer, who may not be a professional cook, provided this recipe. The FN chefs have not tested this recipe and therefore, we cannot make representation as to the results.
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