Leslie Kaul , formerly of Daily soup ( once a former chef of Union Square Cafe NYC and Gramercy Tavern NYC ) was responsible for creating this earthy peanut soup . Trust me , if peanuts are your thing try this vegetarian soup , it is wholesome and fulfilling .
Leslie Kaul , Daily Soup
2 tbs peanut oil
1 red onion ,diced
3 stalks celery , diced
2 leeks , roughly chopped
4 cloves garlic , sliced thin
3/4 tsp cayenne pepper
2 tsp curry
1 tsp ground cumin
1 tsp ground coriander
4 Beefsteak tomatoes , seeded , roughly chopped
2 cups salted roasted peanuts , plus 1/4 cup for garnish
4 cups vegetable stock
1 tbs sugar
1/2 cup heavy cream
pinch of kosher salt
1/4 cup chopped chives
Heat oil in a soup pot. Sweat onions , celery , leeks and garlic until soft.
Add the cayenne , curry , cumin and coriander , cooking for 3 to 5 minutes. Add 3/4 of the tomato and 1 cup peanuts; cook for 5 minutes . Add the vegetable stock , bring to a boil. And then simmer , covered for about 20 minutes .Puree sugar , remaining peanuts and tomato in a food processor . Add paste to the soup and cook for another 5 minutes . Add the cream and bring the soup to a boil. Remove from heat , season to taste with salt , and garnish with chopped chives and peanuts .
Filed under: Soup, Vegetarian Tagged: | Leslie Kaul Daily Soup NYC, Quick and easy, Senegalese peanut soup, Vegetarian soup
