CREAM OF PEANUT SOUP
Provided by Food Network
Time 35m
Yield 6 cups
Number Of Ingredients 9
Steps:
- MELT butter in medium saucepan. Cook celery and onion until onion is tender, but not browned. Stir in flour and cook about one minute. Whisk in chicken broth, cooking until thickened and bubbly.
- REMOVE from heat. Puree mixture in batches, in a blender, until smooth. Return to saucepan.
- ADD the peanut butter and milk, stirring to blend thoroughly. Heat through, but do not boil. Serve hot or cold. Garnish with snipped chives and chopped peanuts, if desired.
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.
CURRIED CREAM OF ANY VEGGIE SOUP
A low calorie vegetable soup. Works well with broccoli, mushrooms, potatoes, or celery.
Provided by Dick
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 45m
Yield 6
Number Of Ingredients 9
Steps:
- Heat oil in a large saucepan over medium heat. Saute onion and garlic until tender. Stir in curry, and cook for 2 minutes, stirring constantly. Add broth and vegetables, and bring to a boil. Simmer 20 minutes, or until tender.
- Dissolve flour in milk, then stir into the soup. Simmer until thickened. Season with salt and pepper.
Nutrition Facts : Calories 138.5 calories, Carbohydrate 23.2 g, Cholesterol 1.6 mg, Fat 3.1 g, Fiber 5.1 g, Protein 7 g, SaturatedFat 0.5 g, Sodium 86.8 mg, Sugar 4.9 g
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
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CREAM OF CURRIED PEANUT SOUP RECIPE | MYRECIPES
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5/5 (2)Servings 6
- 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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