John Myers
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Peanut Soup à La Robert
The perfect peanut soup à la robert recipe with a picture and simple step-by-step instructions.
- 400 g Fresh frozen peanuts
- 2 tbsp Sunflower oil
- 1 Pc. Big onion
- 4 Pc. Clove of garlic
- 1 Pc. Carrot yellow
- 1 Pc. Celery bulb
- 1 st Potato
- 6 dl Instant vegetable bouillon
- 2,5 dl Coconut milk
- Salt, pepper, garam masala,
- Turmeric, cinnamon, chilli, cloves
- Laurel
- 100 g Slices of bacon
- 1 Pc. Leeks approx. 10 cm
- 1 Pc. Lime zest + juice
Preparations:
- Roast peanuts without fat. Peel the onion and garlic and cut into small cubes. Vegetables and potatoes * (not necessary, soup is made without being in, thick enough), wash, peel, cut into cubes. Halve the leek, wash it, cut into pieces approx. 3 cm long and then cut lengthways into fine stripes (julienne). Lime, rub off the peel, squeeze out the juice. Cut the bacon (make it yourself or buy it) into fine slices and cut them crosswise into fine sticks. Cut the chilli into rings.
The soup :
- Heat the oil in a soup pot. Steam the onions and garlic in it. Add the garam masala turmeric and chilli and sauté. Steam the vegetables, potatoes and peanuts. Deglaze with vegetable stock and coconut milk. Add the bay leaves, cloves and cinnamon, simmer for about 20-30 minutes.
The set:
- In the meantime, heat the oil in a frying pan, fry the bacon sticks in it until crispy, remove with a slotted ladle and place in the heat. Fry the leek julienne in the same amount of fat while stirring (add a little color), remove and drain gently on kitchen paper.
Prepare the soup:
- Puree the soup to taste (very fine, or less fine). Season with salt, pepper and lime juice. Scoop into preheated plates, garnish with bacon sticks, leek julienne and lime zest.
- It comes with puff pastry sticks (recipe in my KB) and a glass of dry rosé “Côtes de Nimes”.
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