On Mon 31 Jan 2005 10:07:33p, Hahabogus wrote in rec.food.cooking:

> Wayne Boatwright > wrote in
> :
>
>> That sounds good. The only peanut soup I've ever had was made from a
>> supposed Williamsburg recipe. Liked it, but no curry.
>>
>> Wayne
>>
> A couple or 3 peanut soups
> curried soup is at the bottom.
>
> African Peanut Soup
>
> 2 teaspoons peanut oil
> 1 cup onion, chopped
> 2 cloves garlic, crushed
> 1/2 cup mushrooms, chopped
> 1/4 teaspoon red pepper flakes
> 1/2 teaspoon paprika
> 1/4 teaspoon ginger (or 1/2 teaspoon grated fresh ginger)
> 2 cups broth, chicken or vegetable
> 1 can crushed tomatoes (14.5 ounces)
> 1/2 cup sweet potato, cooked and mashed
> 1/4 cup peanut butter
> sliced scallions for garnish
>
> In a medium sauce pan, heat peanut oil over medium-low heat. Add onion,
> garlic and mushrooms and saute slowly until vegetables are soft and
> golden
> colored. Add red pepper flakes, paprika and ginger and saute for another
> minute. Add broth and tomatoes. Simmer for 15 minutes. Remove from heat
> and
> allow to cool. Puree vegetables and broth in a blender. Add sweet
> potatoes
> and peanut butter. Blend until smooth. Reheat carefully over low heat,
> adding more broth or water as needed. Garnish each serving with sliced
> scallions (green onions). Serves 4.
>
> (Notes: A good use for leftover sweet potatoes. Canned puree of pumpkin
> or
> yams can be substituted. Increase the heat by adding more red pepper or
> red
> pepper sauce.)
>
> 154 Calories; 11g Fat (58% calories from fat); 5g Protein; 12g
> Carbohydrate;
> 0mg Cholesterol; 82mg Sodium
> Food Exchanges: 1/2 Starch/Bread; 1/2 Lean Meat; 1 Vegetable; 2 Fat
>
> Niki
>
> Jalapeno Peanut Soup
>
> 3 cups vegetable, chicken or beef stock
> 1 medium onion, coarsely chopped
> 1 large leek including 2 inches of the green top, coarsely chopped
> 2 medium carrots, sliced into 1/2 inch thick rounds
> 1/4 cup uncooked long-grain white rice
> 6 large. Jalapeno chili peppers, stems removed and finely chopped
> 1/2 cup smooth peanut butter
>
> Combine the stock, onion, leek and carrots in a heavy saucepan and bring
> to a boil over high heat. Reduce the heat to low and simmer, partially
> covered, for 30 minutes. Puree the soup in a food processor. Blend at
> high speed until the soup is smooth. Return the soup to the saucepan and
> bring to a boil over high heat. Stir in the rice and 6 Jalapeno chili
> peppers, reduce the heat to low, and cover tightly. Simmer for about 20
> minutes, or until the rice is tender but grains still intact. In a small
> bowl, mix 1/2 cups of the soup with the peanut butter and stir until they
> are well combined. Stir the peanut butter mixture into the soup, cover
> again, and simmer for 5 minutes longer. Taste for seasoning and serve at
> once.
>

Ummm... These all sound good! Into the file they go, and onto the table
soon. Thank you!

Wayne