Peanut Sweet Soup花生汤
A classic Fujian-style sweet peanut soup: peanuts simmered for hours until completely soft and creamy, sweetened with sugar into a rich, comforting broth.
Peanuts
300 g
Water
1500 ml
Sugar
30 g
sugar
30 g
Seasoning Guide: Add sugar gradually after 2.5 hours of simmering, then taste and adjust. The soup should be gently sweet, not cloying.
Blanch and Peel Peanuts
Place peanuts in a pot of cold water. Bring to a boil and cook for 10 minutes. Drain and immediately transfer to cold water. Rub the peanuts between your palms to slip off the red skins. Rinse and drain.
Simmer with Sugar Until Soft
Place peeled peanuts in a stockpot with fresh water and sugar. Bring to a boil over high heat, then reduce to the lowest heat setting. Simmer uncovered for 3 to 3.5 hours, stirring occasionally, until the peanuts are completely soft and the broth is slightly thickened and fragrant.
Ladle and Serve
Taste and adjust sweetness with more sugar if desired. Ladle the hot peanut sweet soup into serving bowls. Peanuts should be evenly distributed in the clear, pale broth.
Serving Suggestion
Serve hot as a light dessert or side dish. Pairs well with plain rice or congee.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat: Reheat gently on the stove over low heat, adding a splash of water if the broth has thickened.