Sweet Peanut Soup

Method4 steps

1. 1

   Step 1: Put all 350 g skinless raw peanuts in a bowl and cover fully with soaking water. Cover and soak overnight in the refrigerator.

   Uses 350 g raw peanuts, skins removed · Water, enough to cover the peanuts for soaking

2. 2

   Step 2: The next day, drain the peanuts from step 1 and discard the soaking water. Rinse the peanuts thoroughly with fresh rinsing water and drain. Put all the soaked peanuts into a stovetop pressure cooker with the separate 8 cups fresh soup water. Use a cooker large enough to stay within its manufacturer’s fill limit.

   Uses All soaked peanuts, soaking water discarded · Fresh water, for rinsing the soaked peanuts · 8 cups fresh water for the soup

3. 3

   Step 3: Close the cooker according to its instructions and bring the peanuts and soup water from step 2 to operating pressure over high heat. Pressure-cook for 15 minutes, then reduce to medium heat and cook for a further 30–40 minutes, adjusting the heat as needed to maintain pressure safely. Turn off the heat and let the pressure release naturally. Open only when the pressure indicator has dropped and the cooker’s instructions permit opening.

   Uses All soaked peanuts and 8 cups soup water

4. 4

   Step 4: With the lid off, reheat the peanut soup from step 3 over medium-low heat and add rock sugar to taste. Keep boiling gently until the peanuts are thoroughly soft and the soup is creamy. If using the optional coconut milk (3–4 tbsp), stir in 3–4 tablespoons near the end and boil for 1 minute. Turn off the heat and serve immediately in four dessert portions.

   Optional coconut-milk finish · 1 minUses All pressure-cooked peanuts and soup · Rock sugar, to taste · 3–4 tbsp coconut milk, optional