Come to find out about it, January happens to be National Soup Month. Naturally, then, soup is our focus in today’s Forum, starting with a request from Rita Meehan of Arlington.
A fabulous cook in her own right, Rita is now hoping to duplicate a local restaurant chef’s delicious version of an Indian-style soup called Bangalore peanut she enjoyed some months ago.
Long a devotee of East Indian food in general, “I decided to try it,’’ she says. “Well, hands down, it was one of the most delicious soups I have ever eaten in my life.’’
Although the Forum failed to nail down an Indian soup, we can at least try on for size this potful of African peanut stew instead.
Taken from the Washington State Dairy Council’s “Naturally Nutritious’’ cookbook, it may well be thousands of miles away from the sort of thing Rita’s looking for, but it does call for a double dose of peanuts — both peanut butter and chopped peanuts — is nicely spiked with onion, garlic, ginger, coriander and cayenne pepper, and can be adjusted this or thataway, as the whim may strike you.
African peanut stew with vegetables
1cup brown or white rice, cooked according to package directions
1teaspoon vegetable oil
1cup chopped yellow onion
1cup chopped red, yellow and/or green bell pepper
2cloves garlic, finely chopped or pressed
1tablespoon finely shredded or minced peeled fresh ginger
2teaspoons ground coriander
1/8-1/4 teaspoon cayenne pepper (optional)
1cup sodium-reduced chicken broth
2cups chopped (3/4-inch) peeled sweet potato or yam
1can (14 1/2 ounces) diced tomatoes, drained
1bay leaf
1/2teaspoon salt
1/2cup creamy peanut butter
2 1/2cups lactose-free fat-free milk or regular fat-free milk (see note)
3cups (3 ounces) baby spinach leaves, coarsely chopped
1 1/2cups chopped or shredded cooked chicken (optional)
1/4 cup chopped roasted peanuts
Thinly sliced green onion for garnish (optional)
In a large soup pot, heat vegetable oil over medium heat. Add onion, peppers and garlic; stir and cook until onion is soft. Add ginger, coriander and cayenne pepper; stir until fragrant. Add chicken broth, sweet potato or yam, drained tomatoes, bay leaf and salt. Cover, bring to a boil, then reduce heat and simmer gently for 10 minutes. Stir in peanut butter and milk.
Return to a simmer and cook uncovered until the liquid thickens, about 10 minutes. Stir in spinach and chicken and cook until spinach is wilted, 2 to 3 minutes. Remove from heat. Remove and discard bay leaf.
Ladle stew into bowls and top each with rice. Top with peanuts and garnish with green onion, if desired. Makes 4 servings.
Note: Regular milk can be substituted for the milk specified in this recipe.
Now, back to Rita’s request. If you can share a recipe for a southern Indian-style peanut soup, please send it to Judyrae Kruse at the Forum, c/o The Herald, P.O. Box 930, Everett, WA 98206.
We are happy to receive your contributions and requests. All letters and e-mail must include a name, complete address with ZIP code and telephone number with area code. No exceptions and sorry, but no response to e-mail by return e-mail; send to kruse@heraldnet.com.
The next Forum will appear in Friday’s Good Life.
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