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NIGERIAN PEANUT SOUP
The Good Cook: Soups
Time-Life Books, Inc.

1 cup roasted peanuts
3 cups fish, chicken or beef broth
2 or 3 small dried chiles
1/2 cup chopped green pepper
1/2 cup chopped onion
Salt to taste
Croutons

Crush the peanuts with a rolling pin or grind them in a blender. Do not blend them too fine or too long or they will become peanut butter. Heat the broth. Crush the chiles and add them to the broth along with the green pepper and onion. Simmer covered for about 10 to 15 minutes or until the vegetables are tender. Stir in the peanuts. Simmer the soup for about 10 minutes, stirring frequently. Add salt to taste, depending on the saltiness of the roasted peanuts. Pour the soup into cups and top with crisp croutons.

Serves 6 to 8.

Copyright ©1996-99 ThomasLand Partners
San Jose, California, U.S.A.
Last updated: 11-Apr-1999 10:40 AM

Originally posted: 23-Jun-1996