Curried peanut soup - bon appetit
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Olive oil |
| 6 | Shallots, sliced | |
| 2 | mediums | Onions, sliced |
| 1 | cup | Dry white wine |
| 5 | cups | Canned chicken broth |
| 3 | cups | Half and half |
| 3¼ | cup | Unsalted roasted peanuts |
| 2 | tablespoons | Curry powder |
Directions
Heat 1 T oil in heavy large saucepan over medium heat. Add shallots and 1 onion; saute until translucent, about 5 minutes. Add wine; boil until almost evaporated, about 6 minutes. Stir in 1 C broth. Boil until reduced by half, about 5 minutes. Add half and half, boil until reduced to 3 C, about 15 minutes. Remove from heat.
Finely grind nuts in processor. Heat 1 T oil in large Dutch oven over medium-high heat. Add remaining onion; saute 5 minutes. Add 3 C ground nuts and curry; stir until onion is tender, about 3 minutes.
Add half and half mixture and 4 C broth. Simmer 5 minutes. Strain into saucepan, pressing on solids to extinct as much liquid as possible. Season with salt and pepper. Ladle into bowls. Sprinkle with ¼ C nuts.
Bon Appetit/Sept/94 Scanned & edited by Di Pahl & <gg>