Name of Recipe: Nutty Milk Soup
Number of People: 6
Ingredients:115 g. [4 oz. (1 c.)] unsalted raw peanuts without skins
75 g. [½ C. ] sesame seed (75 g)
4 MC water (400 mL)
960 mL [4 C.] water
145 g. [¾ C.] sugar
3 T. cornstarch
3 T. water
120 mL [½ C.] evaporated milk (120 mL)
Preparation:Roast the peanuts and sesame seeds in the Thermomix for 12-18 minutes at Varoma on speed 1. (I keep nuts in my freezer, so it takes me around 20 minutes to roast cashew pieces).
Add 4 MC of water. Process at speed 7, 40 seconds. (Use the first 5 seconds to go from speed 5 to 7 and the last 5 to go from speed 7 back to speed 5).
Add 4 C. (960 mL) water and 145 g sugar. (the level in the thermomix bowl should be around the 1½ liter mark) Cook 9 minutes, 100°C, speed 3. Dissolve the 3 Tbs. corn starch in the 3 Tbs. water. Program Thermomix to cook 1:30 minutes, 100°C, speed 3. While it is running, pour in the cornstarch mix.
Pour in evaporated milk and stir 30 seconds, speed 2.
Photos:Tips/Hints:You can substitute cashews or almonds for the peanuts. You can use coconut milk to make this dairy free.
This recipe is gluten-free.
In China, sweetened soups are often served for dessert and usually have a medicinal purpose. I use whole sesame seeds (they are not as white as the decorticated kind) because they are higher in magnesium and calcium. Sesame contains a large amount of antioxidants, phytoestrogens, and phytosterols.
The original recipe is from the Wei-Chuan cooking school.
My first Thermomix conversion!!!
