Food & Cooking Recipes Soups, Stews & Stocks Soup Recipes Peanut Soup Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on October 13, 2017 Print Rate It Share Share Tweet Pin Email Photo: Martyn Thompson Prep Time: 35 mins Total Time: 1 hr 50 mins Yield: 10 to 12 Serves Popularized in colonial Williamsburg, this simple, silky soup gets brightened up with lemon juice and served with diced green apple for a touch of tartness and red pepper flakes for heat. Ingredients 1 tablespoon extra-virgin olive oil, plus more for drizzling 1 medium carrot, peeled and coarsely chopped (½ cup) 1 medium onion, chopped (1 ½ cups) Coarse salt and freshly ground pepper 4 cups unsalted roasted peanuts 8 cups low-sodium chicken broth 3 tablespoons fresh lemon juice Diced Granny Smith apple and red-pepper flakes, for serving Directions Heat oil in a large pot over medium. Add carrot and onion; season with salt. Cook, stirring occasionally, until vegetables are soft but have not taken on any color, about 5 minutes. Add peanuts, broth, and 3 cups water; bring to a boil. Reduce heat and simmer, uncovered, until peanuts are tender, about 1 hour, 20 minutes. Working in batches (do not fill jar more than halfway), puree soup in a blender until smooth, about 1 minute. (Or use an immersion blender.) Strain through a fine-mesh sieve, pressing on solids to remove as much liquid as possible. Return to pot and reheat over low, if necessary. Stir lemon juice into soup. Season with salt and pepper and serve, topped with apple, red-pepper flakes, and a drizzle of oil. Rate it Print