| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Meats | 2 | Servings | ||
INGREDIENTS
| BLEND IN FOOD | ||
| PROCESSOR—– | ||
| 1 | oz | Ginger root — |
| Scrubbed/chunkd | ||
| 3 | Garlic cloves | |
| 1 | ts | Chili peppers — crushed |
| CHOP FINE AND ADD—– | ||
| 1 | lb | Tomatoes — fresh or canned |
| 1/2 | lb | Peanuts, dry roasted — |
| Unsalt | ||
| 1 | Onion — peeled and chunked | |
| ADD TO POT, ALONG WITH—– | ||
| 12 | oz | Chicken consomme |
| 12 | oz | Water |
| 1 | lb | Chicken/turkey — |
| Boned/diced | ||
| 1 | lb | Tomatoes — peeled and |
| Diced |
INSTRUCTIONS
Heat to a slow boil, then simmer one hour or longer. Don't let mixture get too thick. Blend 2 T melted butter with flour to make a roux. Stir into soup. If soup gets too thick, add more water. Garnish with additional chopped dry roasted unsalted peanuts. (Number of servings unknown until recipe is tried. From Colophon Cafe). Recipe By : From: Date: File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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