SOUP RECIPE - 637
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.
SOUP RECIPE - 638
CORN
CHOWDER
A
LA
NEW
ENGLAND
1 reg. size can creamed corn
1 sm. can corn niblets
2
3 sm. pieces salt pork OR
1/8 lb.
butter
2/3 c. chopped onions
3
4 c. homog. milk
1 1/2
2 med. sized potatoes
Render out salt pork pieces in large cast aluminum pot.
Remove salt pork
pieces and add onions.
Saute until translucent.
Peel and dice potatoes.
Bring
to slow boil in separate pot for 20 minutes.
Warm milk in separate pan.
Add
creamed corn to onions and fat.
Add corn niblets and warm milk.
Drain diced potatoes and combine all in original large aluminum pot.
Salt and pepper to taste.
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