Saturday, October 09, 2004
RECIPE--African Peanut Soup
Okay, here's the recipe for African Peanut Soup as made by The Colophon Cafe in Bellingham, WA--this stuff is truly addictive!
Blend in food processor the following ingredients:
--1 oz. fresh ginger root, scrubbed and chunked
--2 cloves garlic
--1 teaspoon crushed chili peppers
Add to processor and chop (leave chunky) and then add to soup pot the following ingredients:
--3 1/4 cups canned or fresh diced tomatoes
--1 3/4 cups dry roasted unsalted peanuts
--1 medium onion, chopped
--4 cups canned or fresh diced tomatoes
Add to soup pot the following ingredients:
--1 1/2 cups chicken stock
--3 cups water
--1/2 pound cooked and cubed turkey or chicken
Make a paste of:
--1/4 cup melted butter
--1/4 cup flour
Add paste as needed to thicken mixture to pot, and heat to 160 degrees.
Reduce heat to 145 degrees. Thin with water to desired consistency.
For a vegetarian version--leave out the turkey and use a vegetable-based stock instead of the chicken stock.
Garnish with peanuts
serves 6-8
Blend in food processor the following ingredients:
--1 oz. fresh ginger root, scrubbed and chunked
--2 cloves garlic
--1 teaspoon crushed chili peppers
Add to processor and chop (leave chunky) and then add to soup pot the following ingredients:
--3 1/4 cups canned or fresh diced tomatoes
--1 3/4 cups dry roasted unsalted peanuts
--1 medium onion, chopped
--4 cups canned or fresh diced tomatoes
Add to soup pot the following ingredients:
--1 1/2 cups chicken stock
--3 cups water
--1/2 pound cooked and cubed turkey or chicken
Make a paste of:
--1/4 cup melted butter
--1/4 cup flour
Add paste as needed to thicken mixture to pot, and heat to 160 degrees.
Reduce heat to 145 degrees. Thin with water to desired consistency.
For a vegetarian version--leave out the turkey and use a vegetable-based stock instead of the chicken stock.
Garnish with peanuts
serves 6-8
