PEANUT SOUP

Peanut Soup image

Provided by Food Network

Yield 6 to 8 servings

Number Of Ingredients 27

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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
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

Steps:

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.
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.