Saturday, November 27, 2010

Zesty Tomato-Peanut Soup

Tired of turkey leftovers? Try this easy, flavorful and healthier version of peanut soup that's made with a tomato-chicken broth base rather than the more common (and fat-laden) cream base. Feel free to adjust the ingredient amounts and seasonings to your taste. And for a vegetarian version, simply substitute vegetable broth for the chicken broth.

1 small onion
1 or 2 garlic cloves, minced
Oil for sauteing (peanut, olive, canola or vegetable oil all work)
2/3 cup peanut butter (creamy or crunchy)
4 Tbs tomato paste
3 1/2 to 4 cups chicken broth
1 or more dashes of a simple hot sauce (I use Durn Good Hot Sauce or Mile High Hot Sauce)
Salt & Pepper to taste
Chopped fresh parsley or cilantro for garnish

In a large saucepan, saute the onion and garlic in oil until soft. Stir in the peanut butter, tomato paste and chicken broth, and simmer until hot, stirring occasionally. Season with salt, pepper and hot sauce to taste. Serve with a garnish of chopped parsley or cilantro.

Zestfully yours,

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