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The 2008
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Robin McDouall's Peanut Soup



Ingredients

6 oz (1 1/2 cups) Peanuts

Peanut Peanut

1 medium Onion

Spring Onion Spring Onion

1-1 1/2 oz (2-3 tablespoons) Butter

Butter Butter

1 1/2 pint (4 cups) Chicken Stock

Stock Stock

1/2 pint (1 cup) Cream or extra 1/2 pint (1 cup) Stock

Cream Cream

A dash of Sherry (optional)

Sherry Sherry

Method

Shake the peanuts in a dry colander to get rid of the salt. If necessary, rub them in a cloth. Chop the onion finely and cook it until golden in just enough butter to stop it from sticking. Stir in the nuts and push them round with a wooden spoon. Add the chicken stock and boil for 20 minutes. Leave to cool slightly and then put through the blender. Return to the pan and season; probably pepper alone with do - it is unlikely to need salt. You can stop at this stage and merely add the extra chicken stock. To make it more of a party soup, add the cream. If you like, add a dash of sherry, but don't overdo it.







Buchanan Carrot Soup
Blended peanuts boiled with chicken stock

Cawl Mamgu - Granny Broth (Welsh Mutton Broth)
Blended peanuts boiled with chicken stock

Celery Soup With Potatoes, Leeks And Rice
Blended peanuts boiled with chicken stock

Chilled Carrot Soup
Blended peanuts boiled with chicken stock

Chilled Mint Soup
Blended peanuts boiled with chicken stock

Curried Parsnip Soup
Blended peanuts boiled with chicken stock

Irish Bacon Broth
Blended peanuts boiled with chicken stock

Maxime's Duck Soup
Blended peanuts boiled with chicken stock

Oxtail Soup
Blended peanuts boiled with chicken stock

Robin McDouall's Peanut Soup
Blended peanuts boiled with chicken stock

Scotch Barley Broth
Blended peanuts boiled with chicken stock

Spinach Soup
Blended peanuts boiled with chicken stock