Peanut Soup (Fujian Sweet Soup)
A warm, silky peanut soup – a beloved Fujian dessert with rich peanut aroma, meltingly soft peanuts in sweet syrup, comforting and satisfying.
Ingredients
5 items- Raw peanuts 200g (about 1 1/3 cups)
- Water 1.5 liters (6 cups)
- Rock sugar 80g (about 1/3 cup)
- Milk or condensed milk 2 tablespoons
- Salt a pinch
Nutrition
Steps （5 steps）
Place 200g peanuts in a large bowl, add enough warm water (about 60°C) and soak for at least 4 hours until the skins wrinkle. Drain and rub off the skins (or blanch in boiling water for 30 seconds then shock in cold water). Drain and set aside.
Transfer the peeled peanuts to a pressure cooker and add 1.5 liters of water. Bring to high pressure over high heat, then reduce to low and cook for 40 minutes until the peanuts are very tender. (Without pressure cooker, simmer in a regular pot for 2 hours.)
Open the lid, add 80g rock sugar. Bring to a boil over medium heat, then reduce to medium-low and cook for 10 minutes until the sugar is fully dissolved and the soup thickens slightly.
Stir in 2 tablespoons of milk or condensed milk, mix well, and cook for another 2 minutes. (This step is optional but recommended for extra creaminess.)
Turn off the heat, add a pinch of salt and stir to enhance flavor. Ladle into bowls and garnish with osmanthus flowers or goji berries if desired. Serve hot.
Tips
Peeling the peanuts is crucial for a velvety texture. For an even richer soup, blend a portion of the cooked peanuts with some liquid and stir back in. Using a pressure cooker saves time, but slow simmering in a regular pot extracts deeper sweetness. The final pinch of salt brightens the sweetness.
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