Rangoon Racquet Club Peanut Soup
November 7, 2016
There was a time in the 70s and 80s when the cognoscenti in Beverly Hills eschewed the Polo Lounge, Bistro, et al, and headed for the real hot spot, the Rangoon Racquet Club, a restaurant reinventing the last days of the Raj with a Rodeo Drive vibe. Anglo-Indian food topped the bill of fare and the favorite starter was Peanut Soup. A silky smooth chilled soup of creamy chicken broth with creamy coconut and peanuts, this dish was served in a small cup nestled in a bed of crushed ice, with a half a lime on the side to squeeze over it before eating. The acidity of the tart lime cuts through the unctuous richness of the cream, coconut and pureed peanut and creates the perfect medley of flavors.
- Prep: 10 mins
- Cook: 35 mins
- Yields: 4 Servings
Directions
1Combine the chicken stock and onions in a saucepan. Bring to a boil and simmer for 30 minutes.
2Strain into bowl and discard onions.
3Stir in cream and coconut. Add peanut butter, cayenne and lime juice.
4Transfer to blender or food processor and blend on medium speed for 1 minute.
5Cover soup and chill in the refrigerator. Serve with mint and a wedge of lime.
2 Reviews
Eric Miller
November 8, 2016
Such fond memories of the RRC! This soup is delicious and–in this day and age–unusual; if people eat chilled soup these days it is usually gazpacho (in itself a wonderful thing) and this is a nice way to reintroduce a classic way to serve soup.
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Maggie
October 20, 2021
What a fun idea! I’d never heard of this soup.
By “cream of coconut”, do you mean that Coco Lopez stuff that comes in a can meant for cocktails, or do you mean “coconut cream”, the canned thicker sister of coconut milk?