| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Senegalese |
Soups |
6 |
Servings |
INGREDIENTS
| 1 |
lg |
Onion; diced |
| 4 |
tb |
Olive oil |
| 1 |
ts |
Chopped garlic |
| 6 |
tb |
Curry powder |
| 2 |
ts |
Cayenne pepper |
| 2 |
ts |
Ground coriander |
| 5 |
c |
Chicken broth |
| 2 |
c |
Tomato puree |
| 2 |
c |
Crushed plum tomatoes |
|
|
Salt and pepper; to taste |
| 1/2 |
c |
Smooth peanut butter |
| 1 |
lb |
Chicken white meat; diced |
| 1 |
c |
Thinly sliced green onions |
|
|
Chopped peanuts and cilantro; for garnish |
INSTRUCTIONS
Cook onions in olive oil until soft and translucent. Add garlic and cook
tow minutes. Add curry powder, cayenne and coriander and fry for an
addtional two minutes. If dry, add a small quantity of olive oil until
moist.
Add chicken broth and scrape bottom very well with wooden spoon. Add tomato
puree, crushed plum tomatoes, salt and pepper. Simmer for 30 minutes. Stir
often and scrape bottom every few minutes. Do not boil.
Combine peanut butter and 1/2 of soup in blender or food processor and
puree, adding small quantities of broth as necessary if too thick. When
smooth, add puree to remaining soup and stir well. If soup seems too thick,
add broth to taste.
Cook chicken in boiling water until done (about 15 to 20 minutes). Drain
and add to soup. Add green onions to soup, cook 5 minutes more and serve.
Sprinkle with chopped peanuts and cilantro for garnish.
Recipe by: Hale and Hearty Soups
Posted to recipelu-digest by "Crane C. Walden" <cranew@foothill.net> on Feb
6, 1998
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