- 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.
Recipe courtesy Irene Dalichau
Recipe courtesy of Emeril Lagasse