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Recipe: African Peanut Soup
Similar Categories: African, Peanut, Soup
2 tablespoons butter
1 tablespoon sesame oil
1 to 2 cloves garlic, minced
2 tablespoons minced fresh ginger root
1 bunch green onions, chopped
3 cups mushrooms, quartered
1 tablespoon flour
3 cups hot vegetable or chicken broth
8 ounces unsalted crunchy peanut butter (see Note)
2 cups half and half, heated (see Note)
2 tablespoons soy sauce
1/4 teaspoon ground black pepper
In a 2-quart saucepan, heat the butter and sesame oil over a low flame. Add
the garlic, ginger root and green onions, and cook, stirring over low heat,
for 3 minutes. Be careful not to burn the garlic.
Add the mushrooms. Saute for 5 minutes more, stirring occasionally. Sprinkle
the flour over. Stir, scraping the bottom of the pan, for 3 or 4 minutes.
Whisk in the simmering stock.
Place the peanut butter in a bowl and whisk in the heated half and half,
first making a paste and adding the liquid gradually. Pour the mixture into
the saucepan of soup. Stir well, heat but do not boil and season with soy
sauce and fresh ground pepper.
If using canned chicken stock, taste the soup before seasoning with soy
sauce as tinned broth may be very salty. If using salted peanut butter,
reduce soy sauce seasoning. Makes 6 servings.
Note: Heating the half and half makes it easier to incorporate with the
peanut butter.
Note: Look for unsalted peanut butter at nut specialty stores and some
supermarket delis.
Per serving: 432 calories; 37 g fat (11 g saturated fat; 77 percent
calories from fat); 17 g carbohydrates; 40 mg cholesterol; 932 mg sodium; 15
g protein; 4 g fiber
1 tablespoon sesame oil
1 to 2 cloves garlic, minced
2 tablespoons minced fresh ginger root
1 bunch green onions, chopped
3 cups mushrooms, quartered
1 tablespoon flour
3 cups hot vegetable or chicken broth
8 ounces unsalted crunchy peanut butter (see Note)
2 cups half and half, heated (see Note)
2 tablespoons soy sauce
1/4 teaspoon ground black pepper
In a 2-quart saucepan, heat the butter and sesame oil over a low flame. Add
the garlic, ginger root and green onions, and cook, stirring over low heat,
for 3 minutes. Be careful not to burn the garlic.
Add the mushrooms. Saute for 5 minutes more, stirring occasionally. Sprinkle
the flour over. Stir, scraping the bottom of the pan, for 3 or 4 minutes.
Whisk in the simmering stock.
Place the peanut butter in a bowl and whisk in the heated half and half,
first making a paste and adding the liquid gradually. Pour the mixture into
the saucepan of soup. Stir well, heat but do not boil and season with soy
sauce and fresh ground pepper.
If using canned chicken stock, taste the soup before seasoning with soy
sauce as tinned broth may be very salty. If using salted peanut butter,
reduce soy sauce seasoning. Makes 6 servings.
Note: Heating the half and half makes it easier to incorporate with the
peanut butter.
Note: Look for unsalted peanut butter at nut specialty stores and some
supermarket delis.
Per serving: 432 calories; 37 g fat (11 g saturated fat; 77 percent
calories from fat); 17 g carbohydrates; 40 mg cholesterol; 932 mg sodium; 15
g protein; 4 g fiber
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