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. 🙂
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. 😉
“Remember Lot’s wife.” (Luke 17:32) – Pertinent reminder to myself every day.
Lotus Roots Peanut Soup
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)
- Place all the ingredients, except for peanuts, into slow cooker or soup pot.
- 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.
- 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.**
- 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.