Guest guest Posted April 30, 2008 Report Share Posted April 30, 2008 Here is a great recipe to make for the first of May. I just love it. Peanut Soup 2 Tbs peanut oil 1 onion, diced 2 stalks celery, finely chopped 5 garlic cloves, minced 4 carrots, peeled and chopped 5 cups vegetable broth 1 cup water 2/3 cup smooth natural peanut butter* 3 Tbs tomato paste Salt and pepper to taste Heat oil in a large soup pot. Add the onion and saute for 3 minutes. Add the celery and garlic and saute for another 3 minutes. Add the carrots and stir well; saute for another 3 minutes. Pour in the broth and the water and bring to a steady simmer. Cover and let simmer for 20 minutes or until vegetables are tender. In a glass bowl, combine the peanut butter and tomato paste. Add a ladle or two of the hot broth from the soup pot and stir to make a nice smooth paste. Slowly add this to the soup pot, stirring well to blend. Let the soup simmer on low for another 15 to 20 minutes to allow the peanut oil to rise to the top. Skim off the oil with a large flat spoon and discard. Season the soup with salt and pepper to taste, then serve. Yield: 4 to 6 servings * The recipe called for using white pepper, but I didn't have any on hand so just used freshly cracked black pepper. Also a serving suggestion was to add freshly chopped cilantro to the bowls, but I skipped that and served the soup with grilled cheese sandwiches. 'Recipes From A Vegetarian Goddess' By: Karri Allrich pg.17; Seasonal Soups for the Spring Equinox ~ PT ~ I'll tell you of a special festival, The glorious dues of May-day; Ale, roots, sweet whey, And fresh curds to the fire. ~ Early Irish Calendar poem Quote Link to comment Share on other sites More sharing options...
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