Spring Into Peanut Season

Typically planted in the spring just after the frosts fade, peanuts are not nuts, but are actually legumes (like peas and lentils) that grow underground.  They are native to South America, and as early as 1500 B.C., the Incans used peanuts as sacrificial offerings.  Modern life has an important place for peanuts, too!  They contribute more than $4 billion to the annual U.S. economy, thanks to the 1.5 million pounds of peanut products Americans eat each year.  In fact, the average child will eat 1,500 peanut butter and jelly sandwiches before graduating high school!  And because peanuts are naturally cholesterol free, they’re the most popular snack nut and are present in 4 of the top 10 candy bars manufactured in the United States.  That’s a lot of hoopla over one seasonal legume!

As we trade one season for another, Kyocera would like to share this recipe that combines the root vegetables of winter with the warm-weather-loving peanut.  We hope you’ll love this peanut and potato soup as much as we do!  It’s perfect for a rainy spring day.

PEANUT AND POTATO SOUP

INGREDIENTS:

4 tbsp peanut oil

1 onion, chopped with Kyocera’s Santoku knife

2 garlic cloves, crushed

1 red bell pepper, seeded and chopped

9 oz potatoes, peeled with Kyocera’s Perfect Peeler and diced

2 red chiles, seeded and chopped

7-oz can chopped tomatoes

1 1/4 cups unsalted peanuts

6 1/4 cups beef stock

Salt and pepper to taste

DIRECTIONS:

In a large saucepan over low flame, heat the peanut oil.  Cook onions 5 minutes or until they begin to soften.  Stir in garlic, red bell pepper, potatoes, chiles, and tomatoes, cover and cook 5 minutes.

In a separate dry pan, toast peanuts over medium heat until evenly golden, stirring frequently.  Reserve 2 tbsp of the toasted peanuts and finely grind the remainder in a food processor.  Add the cooked vegetables and blend again until smooth.  Pour mixture into pan and stir in beef stock.  Bring to boil, then simmer 10 minutes.  Top with reserved peanuts before serving.



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