Tuesday, July 28, 2009

African Peanut Soup

If you've been to a McMenamins in Oregon and you've been able to steer clear of the fries with your blue cheese and bacon burger, you may have had this as your soup option. It's pretty much the best meal in a bowl I've ever had, and it's rich enough to stand alone for dinner with some bread and salad greens.

Serves 4 for dinner or 6 as a before meal

  • 1 Medium Organic Onion - chopped
  • 1 Large Organic Carrot - diced
  • 1 rib of celery - chopped
  • 1 bell pepper - seeded & chopped
  • 32 oz Organic Free Range Chicken Broth
  • 1 cup creamy or chunky peanut butter
  • 2 large tomatoes - chopped
  • 1 chicken breast - cooked and chopped
  • From the cupboard - 1 cup milk, cayenne pepper, salt & pepper
  1. Cook the Chicken (I like to grill it if the weather cooperates)
  2. Heat oil in a saucepan and toss in the onion, celery, carrot and bell pepper. Cook until the onion is translucent - about 10 minutes
  3. Stir in the flour and slowly add the chicken broth. Bring to a boil while stirring constantly to avoid lumps
  4. Add the peanut butter and reduce the heat to low. Simmer for 15 minutes.
  5. Throw in the tomatoes, chicken and milk. Season with the salt, pepper and cayenne pepper to taste and simmer for another 30 minutes.
  6. Enjoy!

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