If the past week or so is any indication, we’re clearly not nearly out of good soup, chili and chowder weather. Soup for supper tonight, then, and we even have a choice of two different tried-and-true recipes.
When Debbie Galuska of Everett recently shared her how-to for white bean chili with us, she also said, “I’m enclosing two other favorite soup recipes — African peanut soup and a chicken tortilla soup — both are great, and the flavors get better with each reheating. Add a salad and bread and you’ve got a meal!’’
African peanut soup
2tablespoons oil
1large yellow onion, diced
3cloves garlic, minced
1/4 teaspoon red pepper flakes
2tablespoons grated fresh ginger
1can (28 ounces) diced tomatoes, undrained
1quart chicken broth
1cup peanut butter, chunky or smooth
2cups baby spinach leaves
1pound raw shrimp, shells and tails removed
Salt and freshly ground black pepper to taste
1/4cup chopped fresh cilantro
1/4cup crushed roasted peanuts
Heat oil in large saucepan over medium-high heat. Add onion, garlic, pepper flakes and ginger; saute about 4 minutes, until onions are tender. Add the tomatoes with juice and chicken broth; bring to a simmer.
Add the peanut butter, stirring until dissolved. Add the spinach and simmer about 3 minutes, until wilted. Add the shrimp and simmer about 5 minutes, until cooked through. Season with salt and pepper, then stir in the cilantro. Ladle into bowls and garnish with the crushed peanuts.
Makes 6 servings.
Chicken tortilla soup
2tablespoons olive oil
2medium-large onions, diced
4cloves garlic, minced
4teaspoons chili powder
2teaspoons oregano
2cans (28 ounces each) crushed tomatoes
1quart chicken broth
1package (16 ounces) frozen corn
2cans (4 ounces each) chopped green chilies
2cans black beans
4cups shredded cooked chicken
1/2cup chopped fresh cilantro
Tortilla chips
Heat oil in large soup kettle over medium-high heat. Add onions and saute until tender, about 4 minutes. Add garlic, chili powder and oregano and saute 1 minute. Add tomatoes, broth, corn, chilies, beans and chicken and bring to a simmer. Reduce heat and simmer, partially covered, about 20 minutes, to blend flavors. Stir in the cilantro and let stand a couple of minutes.
Serve warm with the tortilla chips.
Note to pasty fans: The Seattle Laestadian Lutheran Church near Maltby will hold its annual spring fundraising sale May 8. Pre-ordered by April 11, price for the pasties is $4 each or $45 per dozen. To order online or for more information about the event, go to www.springsale.weebly.com.
The next Forum will appear in Wednesday’s Good Life section.
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