This peanut soup reaches into West African food traditions by using peanuts and okra to create a creamy, fortifying broth. Made by Jamie Barnes of What the Fries in Charlotte, North Carolina, the complimentary flavors make this a side compelling for the fall season.
5 tablespoons unsalted butter, divided
2 garlic cloves, chopped
2 large shallots, chopped, 2 tablespoons reserved for garnish
1 large carrot, chopped, 2 tablespoons reserved for garnish
2 celery stalks, chopped
3 tablespoons flour
6 cups chicken stock
2 cups roasted unsalted peanuts
1 cup heavy cream
Seasoning salt of choice
Garnish: Roasted and chopped peanuts and sliced fried okra
- Dice and chill 2 tablespoons of butter. In a large pot, melt remaining 3 tablespoons over medium heat. Sauté garlic, then add shallots, carrots, and celery. Cook until vegetables are softened. Add flour and stir to coat vegetables. While whisking, slowly pour in chicken stock.
- Add peanuts, then bring the mixture to a boil. Reduce to a simmer and cook for 20 minutes. Remove from heat and use an immersion blender to puree the mixture until smooth.
- Return to low heat and whisk in cream and chilled butter. Season with salt and serve immediately, garnished with reserved carrot and shallot, peanuts, and okra.
Recipe ByJamie Barnes of What the Fries, Charlotte