My recipes
 
HOME  |  CONTACT US
 

964637 -- NORTH CAROLINA PEANUT SOUP

1/4 c. chopped onion
1/4 c. chopped celery
1 tsp. crushed garlic
3 tbsp. unsalted butter
2 tsp. curry powder
2 tbsp. flour
2 (13 3/4 oz.) cans chicken broth
1/4 tsp. pepper
1 c. peanut butter
1/2 c. plain yogurt
2 tbsp. lemon juice
1/2 c. chopped peanuts
1/4 c. chopped parsley
Saute onion, celery and garlic in butter in medium sized saucepan until tender
but not browned, stirring often. Stir in curry powder. Mix in flour until
smooth, cook 1 minute stirring constantly. Remove from stove. Add water to
chicken broth to make total of 4 cups. Gradually stir into curry mixture until
smooth. Stir in pepper. Cook over medium heat, stirring constantly until
mixture thickens and boils. Cool slightly. Place broth mixture and peanut
butter in blender or processor. Whirl until smooth. Return to saucepan. Bring
to boiling, lower heat, cover and simmer 10 minutes. Place yogurt in small
bowl. Gradually stir in some hot soup. Return to saucepan. Gently heat just
to serving temperature. DO NOT BOIL. Stir in lemon juice. Ladle into bowls.
Sprinkle with chopped peanuts and parsley.
------------------------



   

 

Special Foods

Baby Recipes Hearty Diabetic Beauty Low Calorie

Other Services

  Disclaimer