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July 17, 2009
Here is a two peanut soup re
cipes that some people where asking for:
Slow Cooker Peanut Soup ♥
Hands-on time: 20 minutes
Time to table: 6 - 7 hours
Makes 6 cups
Time to table: 6 - 7 hours
Makes 6 cups
1 tablespoon olive oil
1 yellow onion, chopped
2 ribs celery, chopped
1 jalapeño, minced
1/4 cup uncooked rice
5 cups chicken stock (I used homemade)
1 cup peanut butter
1 cup chicken stock (I used homemade) ‘
ADD for LAST HOUR of COOKING
1/4 teaspoon red pepper flakes
1 jalapeño, minced
Kosher salt to taste
In a large skillet, heat the oil on MEDIUM HIGH til shimmery. Add the onion, celery and jalapeño as they’re prepped, stirring to coat with fat, and cook til just beginning to turn golden. Transfer to the slow cooker. Add the rice and 5 cups chicken stock. Stir together peanut butter and 1 cup chicken stock, add to the slow cooker. Cover and cook on LOW for 5 - 7 hours. (In my slow cooker, 6 was perfect.) Stir in the red pepper flakes, the second jalapeño and salt. Cook on LOW for 1 hour.
NUTRITION ESTIMATE
Per 1/2 Cup: 165Cal; 12g Tot Fat; 2g Sat Fat; 0mg Cholesterol; 573mg Sodium; 10g Carb; 2g Fiber; 3g Sugar; 7g Protein; Weight Watchers 4 points
TODAY’S VEGETABLE RECIPE INSPIRATION
Adapted from The Gourmet Slow Cooker: Volume II, Regional Comfort-Food Classics
Mollii Katzen’s soup are incredibles, and her Spice peanut soup is just, fabulous !
Spicy Peanut Soup
Adapted from The Enchanted Broccoli Forest
Preparation time for the whole thing: About 45 minutes
Yield: 6 to 8 servings
1 cup good plain peanut butter
2 tablespoons honey
4 cups boiling water
1 to 2 tablespoons peanut oil
2 cups minced onion
10 large cloves garlic, minced
2 teaspoons salt (Use less, if peanut butter is salted)
2 to 3 tablespoons minced fresh ginger
1 teaspoon cinnamon
2 teaspoons ground coriander
1 teaspoon ground cardamom
1/2 teaspoon cloves
2 teaspoons turmeric
1 tablespoon ground cumin
1 teaspoon dry mustard
1/2 teaspoon cayenne (maybe more–to taste)
2 cups buttermilk (at room temperature)
2 tablespoons honey
4 cups boiling water
1 to 2 tablespoons peanut oil
2 cups minced onion
10 large cloves garlic, minced
2 teaspoons salt (Use less, if peanut butter is salted)
2 to 3 tablespoons minced fresh ginger
1 teaspoon cinnamon
2 teaspoons ground coriander
1 teaspoon ground cardamom
1/2 teaspoon cloves
2 teaspoons turmeric
1 tablespoon ground cumin
1 teaspoon dry mustard
1/2 teaspoon cayenne (maybe more–to taste)
2 cups buttermilk (at room temperature)
- Place the peanut butter and honey in a medium-sized bowl. Add about half the boiling water, and mash with a spoon until it becomes smooth. Whisk in the remaining hot water and set aside.
- Heat the oil in a soup pot or a Dutch oven. Add the onion, garlic, salt, and ginger. Saute over low heat for about 10 minutes, then add the spices. Continue to cook and stir for about 5 minutes longer.
- Stir in the peanut butter mixture and cover. Bring to a boil, then turn the heat way down and simmer for about 20 minutes, stirring occasionally. Meanwhile, prepare the topping. (Recipe follows.)
- Just before serving, heat the soup again (if necessary) and whisk in the room temperature buttermilk. Serve right away, with a small spoonful of Banana Topping in each bowl.
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