Lotus Roots Peanut Soup

I tried starting out this post about 5 times and each time I’ve erased the first sentence I typed out. I have no idea what to say about lotus roots peanut soup. It’s a very ordinary soup that we have had since when we were young. It’s comfort, it’s familiar, it’s delicious.

I know that in Western stews and soups, beans and lentils are common ingredients. Black-eyed beans, peas, garbanzo/chickpeas. What about peanuts? Please school me on this, if any of you know.

I know one thing, though, is that when I make lotus roots soup, I always want peanuts in it if I happen to have some on hand. Raw unskinned peanuts. I feel they add this subtle richness to the flavour and the best is they become super soft after all that boiling. Have you had braised spice peanuts as appetizers when you eat at fancy Chinese restaurants? Yes! They become like that. Which reminds me, I really should try making braised peanuts. Incredible delicious.

Back to the soup.. lotus roots haven’t got a whole lot of flavour. I think peanuts make up for that, and more. Making this pretty much the same as how I make every other soup on here. Gather the ingredients, dump into pot, boil & slurp. 🙂

Pork Shoulder Bones, Lotus Roots, Raw Peanuts, Dried Scallops, Dried Oysters, Red Dates (Jujube), bulb of Garlic, Salt & Water
Lotus Roots Peanut Soup 1

Lotus roots are easily peeled with a vegetable peeler. I always find sliced lotus roots very beautiful. It always gives me a warm fuzzy feeling.. maybe it reminds me of childhood comfort food.
Lotus Roots Peanut Soup 2

The pork bones need some blanching before  they go into the pot.Lotus Roots Peanut Soup 3

Boiling hot water is poured into my slow cooker and I let it go on LOW.Lotus Roots Peanut Soup 4

You really can just throw the raw peanuts in with everything else but I personally don’t like how the skin colours the soup so much. If  you’d had soup with raw peanuts in it, usually the soup has a reddish tinge because of the peanut skins. I really don’t like that. I cannot explain why but it gives me goosebumps. I mean, I’ll devour it like anything else but I can do without that weird reddish colour. So what I do is simmer the peanuts for about 5 minutes before adding them into my boiling soup. You may ask why I don’t just use skinned raw peanuts. The reason is that the peanut skins keep them from turning the soup into a mushy mess when it softens. It acts as a sort of covering, keeping the softened tender peanuts inside without interfering with the broth too much, besides imparting flavour. And thus ends my peanuty diatribe. 😉Peanuts

After some good boiling time, here’s the end result. And I love it!Lotus Roots Peanut Soup 7

The peanut is meltingly tender yet holds their shape. They also impart a great background flavour to the soup. And notice the soup is clear. No weird red murkiness.Lotus Roots Peanut Soup 9

This, to me, is what comfort’s at.Lotus Roots Peanut Soup 8

xoxoxo, Jayne

“Remember Lot’s wife.” (Luke 17:32) – Pertinent reminder to myself every day.

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Lotus Roots Peanut Soup
(serves 8-10)

Ingredients:

8 oz (250 gms) Pork Bones, blanched
1 lbs (450 gms) Lotus Roots (about 2 segments), peeled & sliced
3 oz (100gms) Raw Peanuts, with skins on
1/4 cups mixed dried Oysters & Scallops*
3 Red Dates (jujubes)
1 bulb Garlic
1 tbsp Salt (to taste)
6-8 cups boiling hot Water (I used 8 cups – depending on size of pot)

  1. Place all the ingredients, except for peanuts, into slow cooker or soup pot.
  2. Set slow cooker on LOW and boil for 8 hours. If cooking on stove top, bring to boil then lower down to a simmer for 1 hours.
  3. While soup gets on with boiling, fill small saucepan with water and add peanuts in. Bring to a boil and simmer for 5 minutes. Sieve out blanched peanuts and add to simmering soup.**
  4. Soup is ready when peanuts are tender and meat on the pork is soft.

* Substitutable with 1 pc dried cuttlefish or just 2 tbsp fish sauce (adjust salt amount or totally remove to taste).
** Optional step though I prefer this to remove any potential stale smell from peanuts, as well as the red colour of the skins. If you don’t mind these  factors, then just add straight into the pot with other ingredients and proceed to boil.

Comments

  1. I remember my Mom made a similar kind of soup with Lotus Roots when I still live with her. I haven’t make it myself though. 🙂 I remember it was delicious and has many health benefits. Gotta as my Mom for her recipe. Thanks for sharing yours.

    • Wow, so glad this little recipe brought back some old memories. This soup always makes me think of childhood and being a kid. I guess most Chinese kids have had this at some point of their little lives eh? haha..

  2. We use lotus root for frying and simmering, but I heard from my Chinese blogger friends that they use mainly for soup just like this. As a lotus root fan, I’d definitely enjoy this soup! Looks yummy and comforting!

    • I love them stirfried and braised too! I’ve seen a recipe on your site that I intend to try soon. Hope it comes out as good as yours!

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