Belgian Peanut Soup

Ingredients

In this adaptation of Williamsburg Peanut Soup to Belgian cuisine, we incorporate traditional Belgian flavors and ingredients to create a unique twist. While the original American version uses chicken broth and bacon, our Belgian Peanut Soup replaces these with vegetable broth and leeks, allowing the nutty flavors to shine through. Additionally, we enhance the soup with a touch of Belgian beer, adding depth and complexity to the dish. We alse have the original recipe for Williamsburg Peanut Soup, so you can check it out.

• 2 tablespoons (30ml) olive oil 2 tablespoons (30ml) olive oil
• 1 large onion, finely chopped 1 large onion, finely chopped
• 2 leeks, white and light green parts only, thinly sliced 2 leeks, white and light green parts only, thinly sliced
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1 teaspoon (5g) ground cumin 1 teaspoon (5g) ground cumin
• 1 teaspoon (5g) ground coriander 1 teaspoon (5g) ground coriander
• 1/2 teaspoon (2.5g) paprika 1/2 teaspoon (2.5g) paprika
• 1/4 teaspoon (1.25g) cayenne pepper (optional, for heat) 1/4 teaspoon (1.25g) cayenne pepper (optional, for heat)
• 1 cup (200g) roasted peanuts, unsalted 1 cup (200g) roasted peanuts, unsalted
• 4 cups (950ml) vegetable broth 4 cups (950ml) vegetable broth
• 1 cup (240ml) Belgian beer 1 cup (240ml) Belgian beer
• 1/2 cup (120ml) heavy cream 1/2 cup (120ml) heavy cream
• Salt and pepper, to taste Salt and pepper, to taste
• Chopped peanuts and cream, for garnish Chopped peanuts and cream, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 28g, 7g
• Carbohydrates (total, sugars): 16g, 4g
• Protein: 10g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, heat the olive oil over medium heat. Add the chopped onion and leeks, and sauté until they become translucent.
2. 2.
   Stir in the minced garlic, ground cumin, ground coriander, paprika, and cayenne pepper (if using). Cook for an additional minute to release the flavors.
3. 3.
   Add the roasted peanuts to the pot and stir well to coat them with the spices.
4. 4.
   Pour in the vegetable broth and Belgian beer, and bring the mixture to a boil. Reduce the heat to low, cover the pot, and simmer for 20 minutes to allow the flavors to meld together.
5. 5.
   Using an immersion blender or a regular blender, puree the soup until smooth and creamy.
6. 6.
   Return the soup to the pot and stir in the heavy cream. Season with salt and pepper to taste.
7. 7.
   Simmer the soup for an additional 5 minutes to heat through.
8. 8.
   Serve the Belgian Peanut Soup hot, garnished with a drizzle of cream and a sprinkle of chopped peanuts.

Treat your ingredients with care...

• Peanuts — If you prefer a smoother texture, you can use creamy peanut butter instead of whole peanuts. Simply add it to the soup during the blending step, adjusting the quantity to taste.

Tips & Tricks

• For an extra layer of flavor, toast the peanuts before adding them to the soup.
• Adjust the spiciness by adding more or less cayenne pepper according to your preference.
• If you prefer a thinner consistency, you can add more vegetable broth or Belgian beer while blending the soup.

Serving advice

Serve the Belgian Peanut Soup as a starter for a Belgian-inspired meal. Pair it with crusty bread or a side salad for a complete dining experience.

Presentation advice

When serving the soup, drizzle a swirl of cream on top and sprinkle some chopped peanuts for an appealing visual contrast. Serve it in individual bowls or small soup tureens for an elegant presentation.