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Sengalese peanut soup
Artist: _
Categories: Central Asian, Indian, Soups & Stews
Yield: 8
Rating: 0
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Ingredients:
-JUDI M. PHELPS
1 largeOnion, finely chopped
2 Garlic cloves, chopped
1 tspCayenne pepper, or more to
-taste
2 tbspPeanut or vegetable oil
2 tbspCurry powder, such as
-garam masala
3 cupChicken broth
10 medTomatoes, cut in half
-crosswise, seeds squeezed
-out, and coarsely chopped
Or
5 cupCanned tomatoes, drained and
-seeded, and chopped
2/3 cupSmooth peanut butter*
Salt and pepper
Sour Cream
Lime wedges
Procedures:
1*it"s better to use old-fashioned peanut butter without stabilizers to keep it from separating.
2in a 4-quart pot over medium heat, cook the onion, garlic, and cayenne pepper in the oil until the onion turns translucent, about 10 minutes.
3Stir in the curry powder and stir the mixture over medium heat for 1 minute more.
4Add the chicken broth and tomatoes, simmer for 10 minutes more, and strain the soup through the fine disk of a food mill or push it through a medium-mesh strainer with a ladle.
5bring the soup to a simmer and whisk in the peanut butter.
6Season with salt and pepper and more cayenne if you want it hotter.
7Serve sour cream and lime wedges at the table.
8suggestions and variations: you can add a cup of coconut milk or heavy cream to give this soup extra richness and a nice velvety texture.
9The author adds a few tablespoons of chopped cilantro to it.
10If you want to make this into a substantial main course, saute a cut-up chicken in peanut oil, then simmer it in the soup for 15-20 minutes.
 
 
 
 

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