For some peculiar reason or other, we’ve had a real dearth of new soup recipes around here lately. But, thanks to Marysville helper-outer Janis Isakson, we’re going to fix that sorry situation right now.
“I love your column,’’ she writes, “and have tried many recipes from it with great success. I was intrigued after reading your Jan. 13 Forum, so I did a Google search for Bangalore peanut soup.
“The search came up with a recipe that is in a cookbook called ‘Introduction to Indian Cooking’ by Julie Sahni. It looks like it is no longer being printed, but I was able to buy one used.
“I haven’t tried the recipe myself yet, and I don’t know if this will taste like the one Rita is looking for, but it’s worth a try!’’
So, especially for Arlington cook Rita Meehan, but for all the rest of us who love soup and/or love Indian food as well, Janis generously gives us the how-to for:
Bangalore peanut soup
2tablespoons clarified butter (uslee ghee)
1tablespoon ground coriander
1/2 teaspoon turmeric
1teaspoon minced garlic
1teaspoon ground ginger
11/2 cups finely chopped onion
4cups chicken stock
1/2 cup creamy peanut butter
1tablespoon sesame paste (optional)
3tablespoons cornstarch dissolved in 1/4 cup water
1/3 cup cream, half-and-half or milk
Coarse ground salt and pepper
2tablespoons lime juice
Chopped peanuts, scallions and cilantro for garnish
Heat butter in a deep pot over medium-high heat. Add the coriander, turmeric, garlic, ginger and onion. Cook until onions are lightly fried, about 6 minutes. Add the chicken stock, peanut butter and sesame paste and bring to a boil. Lower heat and simmer for 5 minutes.
Add cornstarch mixture and cook, stirring constantly, until soup thickens, about 2 minutes. Stir in the cream, salt, and a liberal grinding of pepper. Lower heat and simmer for 5 minutes.
Add the lime juice, garnish with peanuts, scallions and cilantro and serve.
SOS: Speaking of soups, Bonnie Drake tells us, “Last December, we attended a wedding reception that fed the guests three types of comfort soups. Great idea, since it was cold outside.
“One of the soups was a white bean-chicken chili. I tried to get the recipe from the bride’s mother, but to no avail. The soup/chili had chicken, garlic and pepper jack cheese, and it was very good. It wasn’t too hot with peppers, although it may have had them in it.
“I have been a longtime reader of your column and have had many successful meals made from your column’s recipes, so help from Forum cooks would be greatly appreciated.’’
If you can ante up with a white bean-chicken chili recipe for Bonnie or another Bangalore peanut soup for Rita, or any other great soup recipe(s), for that matter, please send it/them to Judyrae Kruse at the Forum, c/o The Herald, P.O. Box 930, Everett, WA 98206.
We are always happy to receive your contributions and requests, but please remember that all letters and e-mail must include a name, complete address with 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 Wednesday’s Good Life section.
Talk to us
> Give us your news tips.
> Send us a letter to the editor.
> More Herald contact information.
