Butter Soup Food

PEANUT BUTTER SOUP

Steps:

• Boil onion, garlic, jalapeno, cayenne and paprika in one cup water for 20 minutes till onions are well soft.
• Blend the above till smooth. Place back in pan with stock. Add 1 cup of peanut butter and stir till dissolved.
• Make a rue with the butter and flour, add the cold milk and stir to smooth liquid.
• Add rue and milk mix to stock mix and stir constantly over medium high heat or it will stick and burn at the bottom of the pan. Bring to a boil and cook for 5 minutes.
• Add salt if necessary.
• Serve hot with a green salad.

BUTTER CHICKEN SOUP

Steps:

• Marinade:.
• Cut the meat into small pieces or slice thinly. Combine with the other ingredients in a glass bowl and refrigerate for at least 1 hour (or before you go to work in the morning).
• Soup:.
• Melt the butter in a medium saucepan and add marinated chicken and chopped onion.
• Stir constantly until the chicken is sealed (white looking) and the onion is soft, add the dried spices and ginger, then stir in the tomatoes and chicken stock. When simmering, pour in the basmati rice, stir, and simmer for 10 minutes.
• Mix together the tomato paste and flour and whisk, a little at a time, into the soup. Add the brown sugar and cream and season to taste.
• Serve in soup bowls with a dollop of natural yoghurt, chopped fresh coriander and torn up naan bread for dunking.

TOMATO-PEANUT SOUP

Steps:

• Heat the olive oil in a pot over medium-high heat. Add the onion, bell pepper and celery; cook, stirring, about 5 minutes. Add the garlic, curry powder, paprika, cayenne and 1 teaspoon salt; cook, stirring, 2 more minutes.
• Add the tomatoes, chicken broth, brown sugar and 1 cup water to the pot, then whisk in the peanut butter until incorporated. Bring to a boil, then reduce the heat and simmer gently, stirring occasionally, until the soup thickens slightly, about 30 minutes. Puree with an immersion blender or in a regular blender in batches.Season with salt and black pepper.
• Ladle the soup into bowls; top with creme fraiche, celery leaves, cilantro and peanuts. Drizzle with olive oil. Photograph by Con Poulos

BUTTER BEEF

Steps:

• Place the beef and butter into a slow cooker. Sprinkle the onion soup mix over. Cover, and cook on Low for 8 hours, or High for 4 to 5 hours. Stir once or twice.

PEANUT BUTTER SOUP

Steps:

• Cook and stir onions and garlic in hot oil in large saucepan on medium heat 5 min. Add tomatoes, water, broth and vegetables; simmer on medium-low heat 25 min. or until vegetables are tender, stirring occasionally.
• Stir in remaining ingredients until well blended. Cool 30 min.
• Blend soup, in batches if necessary, in blender until smooth. Return to saucepan. Cook 5 min. until heated through, stirring frequently.

BUTTERNUT SQUASH SOUP II

Steps:

• Melt the butter in a large pot, and cook the onion, celery, carrot, potatoes, and squash 5 minutes, or until lightly browned. Pour in enough of the chicken stock to cover vegetables. Bring to a boil. Reduce heat to low, cover pot, and simmer 40 minutes, or until all vegetables are tender.
• Transfer the soup to a blender, and blend until smooth. Return to pot, and mix in any remaining stock to attain desired consistency. Season with salt and pepper.

GHANA PEANUT SOUP (NKATENKWAN)

Steps:

• Place the whole onion, pepper, tomatoes and chicken pieces in the pot and top with the stock. Cover, bring to the boil and reduce to simmer for 15 minutes till vegetables are soft and tender. Remove the vegetables.
• Blend the vegetables and ginger in a food processor and return to the soup. Bring to the boil then reduce to simmer while you make the peanut butter sauce. If you are using boiler chicken, it can be quite tough, so it may need extra time cooking.
• Meanwhile, make the peanut butter sauce. There are different ways of doing this, I have opted to go for what is easier for me. Scoop the desired amount of peanut butter into a saucepan and put on gentle heat with constant stirring, peanut butter burns easily.
• Add water a little at a time. This can be quite tricky as the water instantly changes the runny peanut butter properties. I would say it is a similar experience to white sauce, when the milk is added to the flour and butter mixture. Once a smooth sauce is achieved, allow to simmer. You will find the peanut oil begins to separate from the peanut butter. When this happens, you can add the peanut butter sauce to the rest of the soup and simmer for 20 minutes till oil rises to the surface of the soup.
• Check seasoning to your taste. Serve with your favourite carbs such as boiled sliced yam, potatoes or rice.

BUTTERNUT & PEANUT BUTTER SOUP

Steps:

• Heat the oil or butter in a large pan and add the butternut, carrots and onion. Fry gently for about 10 minutes to soften.
• Add the chicken stock, bay leaves, chilli, cinnamon and nutmeg. Season well with salt and pepper. Cover and leave to simmer on a medium heat for 15 minutes.
• Whilst the vegetables are simmering, cut off the crusts from the bread and cut into crouton sized chunks, approx 2cm square. Heat a splash of oil and gently fry in a frying pan, turning regularly, until golden brown and crisp on all sides. When cooked, remove from pan and cover with kitchen towel to keep warm.
• When the butternut, carrot and onion are soft and cooked through, remove from the heat and pour into a food blender. Add the peanut butter and blend until liquidised. If using crunchy peanut butter you may still have some small nuts left but this adds a delicious crunch to the soup)
• Pour into serving bowls, top with the croutons, sour cream and chopped coriander. Enjoy with fresh bread.