Winter cuisine: A nice peanut soup with homemade bouillon

We love peanuts as a salty snack or as peanut butter. Now as peanut soup. It’s quirky, wintery and delicious! What children love as Spanish hazelnuts are called pistachios by food vendors and sold as pistachios in the UK. The French also called them Cacahuètes, which is difficult to pronounce. Or, in simpler words, Arachide, which refers to the stores where you can buy Arachide oil. In short, the love of peanuts almost knows no bounds. North America loves peanut butter at every meal. A slice of toast spread with peanut butter and strawberry jam opens the doors to the kingdom of heaven in the kitchen, and not just for children. In Africa – especially Senegal – housewives mix a handful of peanuts into chicken stew. In the Asian island kingdom of Indonesia, grilled meat skewers satay are accompanied by peanut sauce. Now they love the Swiss too. However, peanuts are definitely not hazelnuts, but something similar to peas. They belong to the legume family; so they bloom above ground, depositing their fertilized flowers into the ground, where the beans (which they are) ripen until they can be harvested. For a long time it was thought that the plant came from Chile and Peru. Today we know that they have existed in Africa since ancient times. No wonder peanuts have conquered kitchens so successfully. Their oil alone is unique: A frying oil full of unsaturated fatty acids, it has almost no smell. And unfiltered, it has a wonderful nutty flavor and enhances any cold sauce. It is virtually tasteless when filtered and therefore fries flavors in virtually no oil, with no aftertaste. Try this peanut soup recipe, you will love it!
Source : Blick