Free Recipe Curried Peanut Soup
Recipe Type: Free Soup Recipes
Recipe Preparation: boil
Cooking Temperature:
Recipe Serves: 4
Ingredients for Curried Peanut Soup Recipe
1 tb Peanut oil
1 md Onion; halved, sliced
3 Cloves garlic; minced
3 tb Curry powder
4 c (or more) chicken stock or
-canned broth
1/3 c Rice
3 md Carrots; peeled, sliced
1/2 c Creamy peanut butter (do not
-used old-fashioned or
-freshly ground)
1-1/2 ts Sugar
Finely chopped green onions
Chopped fresh cilantro
Curried Peanut Soup Preparation
Date: Fri, 8 Mar 1996 14:44:40 -0600 (CST) From: Chris Kaufman <kaufman@biosci.cbs.umn.edu> In my typical prompt and timely manner I’ve wrangled some recipes from the Minneapolis Hotluck participants and am finally posting them for your pleasure. From: Albert Nakano. From Bon Appetit magazine, November 1990, 4 servings. Heat oil in heavy large saucepan over medium-high heat. Add onion, garlic and curry powder and saut until onion is translucent, about 6 minutes. Add stock and bring to boil Stir in rice and carrots. Reduce heat and simmer until rice is very tender, stirring occasionally, about 20 minutes. Puree half of soup in blender or processor with peanut butter. Return puree to saucepan. (Can be prepared 1 day ahead. Cover and refrigerate.) Stir soup until heated through, thinning with more stock if desired; do not boil. Mix in sugar. Lade soup into bowls. Sprinkle with green onions and cilantro. I added hot peppers to add more heat to this soup. I also recommend sauteing the onion and garlic first, then adding the curry powder. CHILE-HEADS DIGEST V2 #263 From the Chile-Heads recipe list. Downloaded from Glen’s MM Recipe Archive, .
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