Chunky peanut soup
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Chunky peanut soup
  Peanut    Soups  
Last updated 6/12/2012 1:00:48 AM. Recipe ID 24034. Report a problem with this recipe.
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      Title: Chunky peanut soup
 Categories: Soups
      Yield: 8 servings
      2 tb Unsalted butter
      1 md Onion, peeled and diced
      2 md Carrots, peeled and diced
      8 c  Chicken stock
      1 c  Unsalted crunchy peanut
      1 sm Tomato, quartered
      4 sm Potatoes, peeled and cubed
      1 sm Green pepper, roasted,
           -cored, seeded, peeled, and
      3 tb Minced fresh parsley
      1 lg Zucchini, trimmed and diced
      1 c  Button mushrooms, stems
           -drimmed, caps diced
      1 lb Firm white fish such as
           -halibut or snapper, bones
           Cut into bite-sized pieces
      1 c  Fresh peas
      3 tb Freshly squeezed lemon juice
  Info:  from Farm House Cookbook, Susam Herrmann Loomis, 1991
  Sidedish:  Serve with freshly baked bread. Wine: Chardonnay such as
  Raymond California Select 1989
  Makes 8 to 10 servings.
  salt cayenne pepper
  1.  Melt the butter in a large stockpot over medium heat.  When it is
  hot, add the onion and carrots and cook, stirring constantly, until
  the onion begins to turn translucent, about 5 minutes.
  2.  Meanwhile, mix 1 cup of the stock with the peanut butter in a
  medium-sized bowl until smooth.
  3.  Add the remaining 7 cups chicken stock to the vegetables.  Stir,
  and add the tomato, potatoes, roasted pepper, and 2 Tablespoons of
  the parsley. Pour in the peanut butter mixture, and stir.  Cover and
  bring almost to a boil.  Simmer, partially covered, until the
  potatoes are cooked through, about 15 minutes.  Then add the zucchini
  and the mushrooms, stir, and continue cooking until the zucchini is
  tender but still has texture, about 10 minutes.  Stir in the fish and
  the peas, and cook until the fish is opaque and the peas are still
  bright green, 5 to 7 minutes. Add the lemon juice, stir, and season
  to taste with salt and cayenne pepper.
  4.  Ladle the peanut soup into warmed soup bowls, garnish with the
  remaining 1 Tablespoon parsley, and serve immediately.

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Recipe ID 24034 (Apr 03, 2005)

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