One ingredient five ways: Peanuts

PEANUT SOUP
Take 2 cups shelled and blanched peanuts and crush them very fine. Now add 1/4 cup chopped onion, 1/4 cup celery, thinly sliced, 1/4 cup carrot, cut into 1/4-inch slices and 2 1/2 cups chicken broth and allow to simmer over low heat for 20 minutes. Make a sauce with 3 tablespoons butter, 2 tablespoons flour, 1/2 teaspoon salt, 1/2 teaspoon paprika and 2 cups milk and combine the two mixtures. Strain or process in a blender if a smooth soup is desired. Season to taste with salt and pepper. Serve hot.

PEANUT PATTIES
Combine 2 1/2 cups sugar, 2/3 cup white corn syrup, 1 cup cream and 3 1/2 cups raw peanuts in a heavy saucepan. Cook over low heat, stirring constantly, until a few drops of mixture forms a soft ball when dropped into cold water (115°C on a candy thermometer). Remove from heat and add 1 tablespoon butter and 1 teaspoon vanilla. Beat until mixture is creamy. Drop by spoonfuls onto silicone baking sheet or parchment paper and allow to cool. To make perfectly round patties, drop into the bottom of greased or paper-lined muffin tins. Spray paper liners with non-stick spray.

PEANUT SALAD
Wash and tear 115g spinach into a bowl. Add 1/2 tart apple, 1 teaspoon lemon juice, 1/4 cup dry roasted peanuts, 2 tablespoons chopped green onion. For the dressing take 3 tablespoons oil, 2 tablespoons white vinegar, 1 teaspoon finely minced chutney, 1/4 teaspoon curry powder, 1/4 teaspoon dry mustard, 1 teaspoon salt, 2-3 drops hot pepper sauce and whisk all of these until smooth. Pour over the salad and toss.

PEANUT CHICKEN CURRY
In a large skillet, take 3 tablespoons butter and sauté 3/4 cup chopped onion, 1/2 cup diced green pepper and 1/4 cup thinly sliced carrot for 5 minutes. Add 3/4 teaspoon curry powder and 3/4 teaspoon salt and stir for 1 minute. Add 1 cup white rice, 1 cup tomatoes and 400g chicken broth and boil for about 15 minutes. Stir in 1 1/2 cups diced chicken and 1/2 cup chopped dry roasted peanuts, heat through.

PEANUT FUDGE ICE CREAM DESSERT
Mix 2 cups (about 36 wafers) chocolate wafer crumbs, 1/3 cup butter, melted and 1/4 cup sugar. Press firmly in ungreased 9 x 9 x 2 inch square pan. Mix 1 cup chopped peanuts, 1/2 cup chocolate fudge topping and 1/2 cup caramel topping; spread over crumb mixture. Cut 8 cups vanilla ice cream crosswise into 2 inch slices; place on peanut mixture. Let stand until slightly softened, spread evenly. Drizzle with 1/2 cup fudge. Cover, freeze until firm, at least 12 hours. Serve with additional fudge and chopped peanuts. Serves 12. —[email protected]