I use the stems of the cauliflower and broccoli that was leftover from the broccoli and cauliflower salad to make the soup. Boil until tender; mash and remove any stems that are stringy. Proceed with your favorite cream soup recipe.
arge airtight plastic container).
Soup Directions:
Sort and wash
Soften the peanut butter in a pan over low heat.
Gradually stir in milk, salt and pepper.
Chill.
Cold peanut soup for 8 people.
In a large pot, heat the oil over medium heat.
Add the onions, carrots, celery, salt, and chili paste.
Stirring frequently, saute the vegetables over high heat for 5 minutes.
Add in the water, cover the pot, and bring to a boil.
Lower the heat and simmer for 25 minutes or until the carrots are soft.
Add in the peanut butter, soy sauce, and lime juice; stir to combine.
Puree the soup in batches using an electric blender.
Reheat soup if necessary and serve hot.
ot flavour gradually.) Nokedli for soup - recipe below.
Hint:\tOne important
Saute celery and onion in butter for 5 minutes.
Remove from heat.
Add flour, then peanut butter, stirring until melted. Gradually stir in broth.
Return to heat.
Bring to boil.
Reduce heat and simmer 10 minutes, stirring occasionally.
Add cream and heat through.
Serves 10.
Preparation time is 20 minutes.
ith 1 tablespoon of the peanut oil and place in an
afe mixing bowl, combine the peanut butter and tomato paste, then
adle soup into the bowl of a food processor. Add peanut butter
nd stock.
Bring the soup to a boil and then
he oil in a wide soup pot set over high heat
otatoes are tender).
Add peanut butter and simmer on low
ome or for gifts with recipe included: Soup Recipe: 2 c.
Friendship
edium-low so that the soup bubbles gently. Partially cover the
immer 20 minutes.
Puree soup with an immersion blender ( I
Heat peanut oil in heavy pot over
In
medium
saucepan melt butter over medium heat.
Add onion and
celery
and saute 5 minutes.
Stir in flour and mix until well blended.
Gradually stir in chicken broth, stirring to keep mixture smooth;
simmer 30 minutes.
Remove from heat and strain. Return
liquid to heat and stir in peanut butter, sherry, lemon juice
and\tsalt.
Heat
through and serve garnished with chopped peanuts.
Yields 4 servings.
Combine first 4 ingredients until well blended.
Stir in milk and simmer for a few minutes.
Smooth peanut butter may be substituted for a smoother soup.
Good as an appetizer.
Place chicken in a 2-quart pan with onion, ginger, sherry, salt, sugar and water.
Bring to a boil over high heat, then cover.
Reduce heat and simmer until meat is done (about 20 minutes).
Meanwhile, prepare Peanut Sauce and place lettuce on individual plates.
When Peanut Sauce is ready, place chicken on lettuce and drizzle on Peanut Sauce.
Combine the first 4 ingredients in a heavy 2 to 3-quart saucepan.
Bring to a boil.
Cover and simmer 30 minutes.
Remove from heat and puree until smooth.
Return soup to saucepan and add rice, chili and salt.
Bring to a boil.
Simmer, covered, 15 to 20 minutes until rice is tender.
In a small bowl, mix 1/2 cup of the soup and peanut butter until blended.
Stir in Tabasco sauce. Cover and simmer 5 minutes.
Remove dried chili.
Thin with water if too thick.
Add additional salt if needed.