PEANUT SOUP
An interesting and exotic soup that's also very rich.
Provided by Michelle Chen
Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes
Time 30m
Yield 6
Number Of Ingredients 9
Steps:
- In a heavy soup pot melt the butter. Add the onion, garlic, flour and peanut butter. Stir until very smooth. Beat in the stock and season well with salt and pepper. Simmer over low heat until thick, about 20 minutes. Stir in the cream and heat through. Serve warm with ground peanuts.
Nutrition Facts : Calories 557 calories, Carbohydrate 14.4 g, Cholesterol 54.3 mg, Fat 50.4 g, Fiber 3.7 g, Protein 18 g, SaturatedFat 16 g, Sodium 805 mg, Sugar 5.3 g
CURRIED PEANUT SOUP
Provided by Barbara Frewen
Categories Soup/Stew Blender Food Processor Rice Sauté Peanut Curry Chill Bon Appétit Minnesota
Yield Serves 4
Number Of Ingredients 11
Steps:
- Heat oil in heavy large saucepan over medium-high heat. Add onion, garlic and curry powder and sauté until onion is translucent, about 6 minutes. Add 4 cups stock and bring to boil. Stir in rice and carrots. Reduce heat and simmer until rice is very tender, stirring occasionally, about 20 minutes.
- Puree half of soup in blender or processor with peanut butter. Return puree to saucepan. (Can be prepared 1 day ahead. Cover and refrigerate.) Stir soup until heated through, thinning with more stock if desired; do not boil. Mix in sugar. Ladle soup into bowls. Sprinkle with green onions and cilantro.
CHILLED CURRIED PEA SOUP
Provided by Barbara Kafka
Categories lunch, soups and stews, appetizer, side dish
Time 1h20m
Yield Four servings
Number Of Ingredients 8
Steps:
- Combine the onion, curry powder and oil in a two-and-one-half-quart souffle dish or casserole with a tightly fitting lid. Cover and cook at 100 percent power in a 650- to 700-watt oven for three minutes.
- Remove and uncover. Stir in the peas and broth. Cover and cook at 100 percent power for five minutes.
- Remove and uncover. Pass through a food mill fitted with a fine blade to remove the skins. Discard the pulp, transfer the soup to a blender or food processor and puree until smooth. Return the soup to the souffle dish and refrigerate at least an hour, until chilled.
- Just before serving, stir in the yogurt and lime juice. Season with salt and pepper.
Nutrition Facts : @context http, Calories 183, UnsaturatedFat 4 grams, Carbohydrate 27 grams, Fat 5 grams, Fiber 8 grams, Protein 10 grams, SaturatedFat 1 gram, Sodium 883 milligrams, Sugar 11 grams, TransFat 0 grams
CURRIED PEA SOUP
Wonderful for a winter day, this soup gets subtle flavor from curry. I serve it with salad and a toasted baguette.
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 2 servings.
Number Of Ingredients 13
Steps:
- In a large saucepan, bring the water, bouillon, garlic, curry powder, salt, pepper and mint to a boil. Stir in peas and celery. Return to a boil. Reduce heat; cover and simmer for 6-8 minutes or until peas and celery are tender. Cool slightly. , Place pea mixture and milk in a blender; cover and process until blended. Return to saucepan. Stir in cream; heat through (do not boil). Stir in lemon juice. Garnish with fresh mint if desired.
Nutrition Facts :
PEANUT SOUP WITH CURRY FLAVORS
Provided by Barbara Kafka
Categories easy, soups and stews, appetizer
Time 5m
Yield Four servings
Number Of Ingredients 9
Steps:
- Place peanuts, jalapenos curry and 1 cup of the broth in a blender and process until smooth. Scrape down the sides. With the machine running, slowly pour in remaining broth.
- Scrape mixture into a metal bowl. Stir in remaining ingredients, except the garnish. Refrigerate for several hours or overnight. Serve garnished with the peppers if desired.
Nutrition Facts : @context http, Calories 313, UnsaturatedFat 17 grams, Carbohydrate 17 grams, Fat 23 grams, Fiber 5 grams, Protein 16 grams, SaturatedFat 4 grams, Sodium 724 milligrams, Sugar 8 grams
CURRIED PEANUTS
I make a big batch of these nuts at least once or twice a week to satisfy our six children. The never last long around our house, but I don't mind because I can whip up another batch in a matter of minutes.-Debbie Lewis, Longview, Washington
Provided by Taste of Home
Categories Snacks
Time 15m
Yield 1 cup.
Number Of Ingredients 4
Steps:
- In a heavy skillet, melt butter; stir in sugar and curry powder. Add peanuts. Cook and stir over medium heat for 3-4 minutes. Spread on a sheet of oil; separate nuts. Cool. Store in an airtight container.
Nutrition Facts :
CURRIED PEANUT AND TOMATO SOUP
This is a simple soup with fabulous flavor from the February 2006 issue of Gourmet magazine. They suggest that you can make this vegetarian by using vegetable broth.
Provided by Ms B.
Categories Onions
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Cook onion, salt, and pepper in oil in a 2 to 3 quart heavy sauce pan over moderate hear, stirring occasionally, until softened, 4 to 5 minutes.
- Add curry powder and cook, stirring frequently, 2 minutes.
- Add tomatoes (with their juice) and broth and simmer, uncovered, 5 minutes.
- Stir hot water into peanut butter until smooth and add to soup.
- Simmer, uncovered, stirring occasionally, 5 minutes.
- Stir in cilantro before serving.
Nutrition Facts : Calories 203.1, Fat 15.8, SaturatedFat 2.8, Sodium 396.4, Carbohydrate 11.6, Fiber 2.8, Sugar 5.2, Protein 7.4
CURRIED PEANUT SOUP
I tried this recipe once at a potluck and fell in love with it. It had been made by a friend who had lived in Kenya for a couple of years. Searched for the recipe for nearly 15 years when I finally stumbled upon it on the internet.
Provided by evelynathens
Categories Fruit
Time 1h20m
Yield 4-6 serving(s)
Number Of Ingredients 25
Steps:
- Saute first 5 ingredients in a large saucepan.
- Add remaining ingredients and saute, stirring, 8-10 minutes over medium-low heat.
- Mix the Soup Base ingredients together to make a paste.
- Add to other ingredients.
- Mix, cover and simmer over very low heat for 1 hour, stirring occasionally.
- Whisk buttermilk into hot soup before serving.
- For Topping: Slice bananas ¼ of an inch thick and fry in butter.
- Add remaining ingredients and fry another minute.
- Spoon into soup bowls.
- This is best served in very small servings as it is very rich.
- You may get even more servings.
- But I love having this by myself the next day, and can never make enough.
Nutrition Facts : Calories 647.1, Fat 48.3, SaturatedFat 13.9, Cholesterol 34.2, Sodium 834.8, Carbohydrate 41.7, Fiber 8.2, Sugar 22.5, Protein 22.6
CURRIED PEANUT AND TOMATO SOUP
Categories Soup/Stew Tomato Appetizer Quick & Easy Peanut Curry Simmer Gourmet Dairy Free Wheat/Gluten-Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 first-course servings
Number Of Ingredients 10
Steps:
- Cook onion, salt, and pepper in oil in a 2- to 3-quart heavy saucepan over moderate heat, stirring occasionally, until softened, 4 to 5 minutes. Add curry powder and cook, stirring frequently, 2 minutes. Add tomatoes (with their juice) and broth and simmer, uncovered, 5 minutes. Stir hot water into peanut butter until smooth and add to soup. Simmer, uncovered, stirring occasionally, 5 minutes. Stir in cilantro before serving.
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- Melt butter in a large saucepan over medium heat; add onion and celery, and sauté 5 minutes. Add garlic; sauté 2 minutes. Stir in flour, curry powder, and red pepper until smooth; cook, stirring constantly, 1 minute. Add broth, and bring to a boil; reduce heat to low, and simmer 20 minutes.
- Stir in peanut butter and half-and-half; cook, stirring constantly, 3 to 4 minutes or until thoroughly heated. Cool slightly.
- Process mixture, in batches, in a food processor or blender until smooth. Garnish, if desired. Serve immediately.
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