Cream of Curried Peanut Soup

Woke up early and got a start on this soup.  After it was all done, I clued in this would be better as a winter dish. :)  Boy, do I need to be careful with my cayenne, which is particularly spicy.  The first few sips were very hot, but once that tongue was numbed a bit, this was quite flavorful.  Beetle did not like this despite the peanut butter.

Cream of Curried Peanut Soup

Recipe By     :
Serving Size  : 6     Preparation Time :0:00
Categories    : Soup                            Vegetarian

Amount  Measure       Ingredient — Preparation Method
——–  ————  ——————————–
2        tablespoons  butter
1                     small onion — minced
3                     celery ribs — minced
1              clove  garlic — minced
2        tablespoons  all-purpose flour
2        tablespoons  curry powder
1/8      teaspoon  ground red pepper
3 1/2           cups  chicken stock
1                cup  peanut butter — creamy
2               cups  half and half
peanuts for garnish — chopped

Melt butter in a large saucepan over medium heat; add onion and celery, and sauté 5 minutes. Add garlic; sauté 2 minutes. Stir in flour, curry powder, and red pepper until smooth; cook, stirring constantly, 1 minute. Add broth, and bring to a boil; reduce heat to low, and simmer 20 minutes.

Stir in peanut butter and half-and-half; cook, stirring constantly, 3 to 4 minutes or until thoroughly heated. Cool slightly.

Process mixture, in batches, in a food processor or blender until smooth. Garnish, if desired. Serve immediately.

Source:
“Southern Living, NOVEMBER 2002″
Copyright:
“©2007  SPC Digital.”
Yield:
“1 cup”
Start to Finish Time:
“1:00″

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Per Serving (excluding unknown items): 430 Calories; 36g Fat (71.6% calories from fat); 15g Protein; 17g Carbohydrate; 4g Dietary Fiber; 40mg Cholesterol; 1544mg Sodium.  Exchanges: 1/2 Grain(Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 1/2 Non-Fat Milk; 6 1/2 Fat.

NOTES : RDO
First made: 30 August 2007

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0

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