-
1
In a blender or grinder, grind peanuts to a fine consistency.
-
2
Heat olive oil in a large, heavy saucepan and gently saute the onion, garlic, celery, and leeks until translucent.
-
3
Add cayenne pepper, cumin, salt, pepper, ground peanuts, and stock.
-
4
Bring to a boil, then lower heat and simmer, covered, for 30 minutes.
-
5
Add milk and cream, cover, and simmer gently for an additional 30 minutes.
-
6
Serve garnished with chopped parsley and peanuts.
-
7
Note: In South Africa, this soup is laced with liberal amounts of cayenne.
-
8
It is even better if made in advance and reheated a day later.
-
9
If too thick, add a little broth or water to thin.
-
10
Make a brine by combining salt and water in a large bucket.
-
11
Soak chicken in salt water for 2 hours.
-
12
Remove chicken and rinse thoroughly.
-
13
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.
-
14
Add the chicken and bring back to a boil still removing foam from surface.
-
15
Add vegetables and seasoning, and simmer for 1 to 1 1/2 hours or until meat is cooked through.
-
16
Remove meat and strain the broth through a cheesecloth, twice.
-
17
A viewer, who may not be a professional cook, provided this recipe.
-
18
The FN chefs have not tested this recipe and therefore, we cannot make representation as to the results.
