Thursday, December 31, 1998

Curried Peanut Soup

1   tablespoon butter
2   cloves garlic, crushed
2   teaspoons grated ginger
1   cup finely chopped onion
1   teaspoon salt
1   cup chopped raw peanuts
1/4   teaspoon cinnamon
1/4   teaspoon cloves
1/4   teaspoon ground cardamom or coriander
1/2   teaspoon mustard powder
1/2   teaspoon turmeric
1   teaspoon ground cumin

Soup Base

2   cups stock or water
1/2   cup natural-style peanut butter
1/4   cup raisins (I like it) (optional)
1   tablespoon honey
1/4-1/2   teaspoon cayenne pepper
1 1/2   cups room temperature buttermilk 

Topping
2   fairly green bananas
1   lemon, juice of
3   tablespoons butter
1/4   teaspoon cinnamon
1/4   teaspoon turmeric
1   dash salt
1   tablespoon sesame seed

How to make the soup:
1.  Saute first 5 ingredients in a large saucepan.
2.  Add remaining ingredients and saute, stirring, 8-10 minutes over medium-low heat.
3.  Mix the Soup Base ingredients together to make a paste.
4.  Add to other ingredients.
5.  Mix, cover and simmer over very low heat for 1 hour, stirring occasionally.
6.  Whisk buttermilk into hot soup before serving.
7.  For Topping: Slice bananas 1/4 of an inch thick and fry in butter.
8.  Add remaining ingredients and fry another minute.
9.  Spoon into soup bowls.

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