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Friday, February 1, 2013

130201 Peanut Butter Soup

  • 8 oz chicken meat
  • 3 Tbsp vegetable oil
  • 1 large onion, chopped
  • 3-inch piece of ginger, peeled and minced
  • 6-8 garlic cloves, chopped roughly (These can be done to taste.)
  • 1 large sweet potato, cut into small chunks
  • 1 lb cut or crushed tomatoes
  • 1 quart chicken stock
  • 1 cup peanut butter
  • 1 cup chopped peanuts
  • 1 Tbsp ground coriander
  • 1 teaspoon cayenne, or to taste
  • Salt and black pepper
  • 1/4 to 1/2 cup of chopped cilantro
Cook meat. Saute onions in oil until clear. Add garlic and saute a minute more. (Stock can be made from chicken drippings: Add water to pan, boil, skim fat.) Reserve peanut butter, roasted peanut pieces, and cilantro. Then, with stock as a base, start blending remaining ingredients together in small portions and add to large pot. Stir in peanut butter. Heat to serving temperature. Top individual dishes with peanut pieces and cilantro. May be served cold.

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