GEORGIA PEANUT SOUP
Source of Recipe
My Files
Recipe Introduction
A main course soup that's colorful and filling.
Garnish with chopped peanuts.Other suggestions add cooked chicken.
List of Ingredients
3 c. chicken broth or bouillon
1/4 c. finely chopped celery
1/4 tsp. salt
1 sm. onion, finely chopped
2 tbsp. butter or margarine
1/2 c. peanut butter
1 c. milk or light cream
1/4 c. flour
1/4 c. water
1/4 c. finely chopped peanuts (opt.)
Recipe
Combine chicken broth, celery, salt, onion, butter, and peanut butter in slow-cooking pot. Cover and cook on high for 2 to 3 hours. Add milk and flour that has been dissolved in 1/4 cup water. Cook on high 15 minutes or until slightly thickened, stirring several times. Sprinkle peanuts over each serving, if desired. Makes 4 servings.
NORTH CAROLINA PEANUT SOUP
1/4 c. chopped onion
1/4 c. chopped celery
1 tsp. crushed garlic
3 tbsp. unsalted butter
2 tsp. curry powder
2 tbsp. flour
2 (13 3/4 oz.) cans chicken broth
1/4 tsp. pepper
1 c. peanut butter
1/2 c. plain yogurt
2 tbsp. lemon juice
1/2 c. chopped peanuts
1/4 c. chopped parsley
Saute onion, celery and garlic in butter in medium sized saucepan until tender but not browned, stirring often. Stir in curry powder. Mix in flour until smooth, cook 1 minute stirring constantly. Remove from stove. Add water to chicken broth to make total of 4 cups. Gradually stir into curry mixture until smooth. Stir in pepper. Cook over medium heat, stirring constantly until mixture thickens and boils. Cool slightly. Place broth mixture and peanut butter in blender or processor. Whirl until smooth. Return to saucepan. Bring to boiling, lower heat, cover and simmer 10 minutes. Place yogurt in small bowl. Gradually stir in some hot soup. Return to saucepan. Gently heat just to serving temperature. DO NOT BOIL. Stir in lemon juice. Ladle into bowls. Sprinkle with chopped peanuts and parsley.
AFRICAN PEANUT SOUP
2 med. onions, chopped
2 lg. red and-or green peppers,
chopped
2 tbsp. oil
4 to 5 garlic cloves, mashed
1 (28 oz.) can tomatoes, coarsely
chopped
8 c. chicken stock
1/2 tsp. pepper
1/2 tsp. crushed red hot peppers
1/2 c. orzos (instant brown rice
works well too)
1 1/2 c. cooked chicken, chopped
2/3 c. peanut butter
In large pot, saute onions, peppers and garlic in oil over a moderate to high heat until onions are just beginning to brown. Add all other ingredients EXCEPT orzos (or rice), chicken and peanut butter. Simmer, uncovered, over low heat for about 1 hour. Add orzos and chicken and simmer 10 to 15 minutes or until orzos are cooked. Add peanut butter and mix until it is completely dissolved and smooth. Heat to simmer and serve. Serves 8 to 10. NOTE: This is a very rich soup and would be wonderful served as a first course.
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