Soupe à l'Arachide (Peanut Soup) is a traditional Senegalese recipe for a classic soup of spinach and chicken meat in a chicken stock base thickened with a margarine and flour roux that's finished with coconut cream. The full recipe is presented here and I hope you enjoy this classic Senegalese version of: Peanut Soup (Soupe à l'Arachide).
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Ingredients:
100g raw peanuts
200g cooked white chicken meat
50g margarine
1 tsp plain flour
1l chicken stock
100g coconut cream
salt and freshly-ground black pepper, to taste
Method:
Toast the peanuts in a dry pan, remove the skins then mash in a mortar or grind in a coffee grinder and set aside.
Chop the chicken meat, pound in a mortar then work in the coconut cream until smooth. Pass through a fine-meshed sieve and set aside.
Melt the margarine in a pan then scatter over the flour and work into the margarine to form a smooth roux. Whisk in about 200ml of the chicken stock until smooth then bring to a boil. Reduce to a simmer and whisk in the remaining chicken stock.
Now add the chicken and coconut cream paste along with the peanut paste. Bring to a simmer then reduce to a low simmer and cook until the soup is of the consistency of single cream.
Season to taste with salt and black pepper, ladle into soup bowls and serve.
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