Yield: 4 servings
Measure | Ingredient |
---|---|
2 tablespoons | Olive oil |
6 \N | 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 |
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>