West African Peanut Soup
Yummy! I made this soup for a party of 20, which asked for 2 jars of peanut butter I ended up not using but 1&1/4 jars and 8 cans of chicken stock. I'm not crazy about onions so I used 1&1/2 biguns and pureed them in the blender with red bell peppers. I used some ancho chili powder, cardamom, cinnamon, and just a sprinkle of turbinado raw sugar. The soup got raved about and most people went back for seconds and thirds. Other reviewers recommended serving it with toasty bread and apples, so two loaves of toasted French bread and a baby spinach salad with apples, currents, toasted pumpkin seeds and blue cheese finished off the meal.
Next time I'll try a little more chicken stock and kick it up with some jalapenos, I think.
2 users found this review helpful
Oct. 8, 2007