Difference between revisions of "I'm twelve and what is this soup"

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(Created page with "(West African Peanut soup a'la McNally Robinson's Prairie Ink Cafe) 2 tbsp. olive oil 1 big onion, roughly chopped 2-3 cloves of garlic, minced or pressed 1 tbsp. fresh ginger, ...")
 
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(West African Peanut soup a'la McNally Robinson's Prairie Ink Cafe)
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{{Infobox recipe
 +
| name    = West African Peanut soup (a la McNally Robinson's Prairie Ink Cafe)
 +
| type    = Dinner
 +
| time    = unknown
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| etc      = More goes here
 +
}}
  
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2 tbsp. olive oil
 
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1 big onion, roughly chopped
 
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2-3 cloves of garlic, minced or pressed
 
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1 tbsp. fresh ginger, grated
 
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1/4 tsp. cayenne pepper
 
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4 big carrots, chopped
 
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2 lbs sweet potatoes (3 or 4), diced
 
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28 oz. crushed tomatoes
 
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1/2 c. peanut butter
 
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8 c. vegetable stock
 
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1/2 – 1 tsp. salt
 
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pepper
 
  
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Heat heavy-bottomed pot over medium-low heat. Pour in oil and sauté onion until translucent, about 5 – 10 minutes.
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You will need:
 +
* 2 tbsp olive oil
 +
* 1 big onion, roughly chopped
 +
* 2-3 cloves of garlic, minced or pressed
 +
* 1 tbsp fresh ginger, grated
 +
* 1/4 tsp cayenne pepper
 +
* 4 big carrots, chopped
 +
* 2 lbs sweet potatoes (3 or 4), diced
 +
* 28 oz crushed tomatoes
 +
* 1/2 cup peanut butter
 +
* 8 cups vegetable stock
 +
* 1/2 – 1 tsp salt
 +
* pepper
  
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Add ginger and sauté 3 more minutes, stirring often.
 
  
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Add cayenne pepper, carrots, sweet potatoes, tomatoes, peanut butter, vegetable stock and 1/2 tsp. of salt. Bring to a boil; then simmer until the vegetables are well cooked, about 20 minutes. Stir often.
 
  
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Remove from heat and purée. Taste and decide if you’d like to add that other 1/2 tsp. of salt. Grind pepper over.
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Preparation:
 +
# Heat heavy-bottomed pot over medium-low heat. Pour in oil and sauté onion until translucent, about 5 – 10 minutes.
 +
# Add ginger and sauté 3 more minutes, stirring often.
 +
# Add cayenne pepper, carrots, sweet potatoes, tomatoes, peanut butter, vegetable stock and 1/2 tsp of salt. # Bring to a boil; then simmer until the vegetables are well cooked, about 20 minutes. Stir often.
 +
# Remove from heat and purée. Taste and decide if you’d like to add that other 1/2 tsp. of salt. Grind pepper over.

Revision as of 15:48, 23 February 2012

West African Peanut soup (a la McNally Robinson's Prairie Ink Cafe)
Stats:
  • {{{status}}}
  • Dinner
  • unknown
  • More goes here



You will need:

  • 2 tbsp olive oil
  • 1 big onion, roughly chopped
  • 2-3 cloves of garlic, minced or pressed
  • 1 tbsp fresh ginger, grated
  • 1/4 tsp cayenne pepper
  • 4 big carrots, chopped
  • 2 lbs sweet potatoes (3 or 4), diced
  • 28 oz crushed tomatoes
  • 1/2 cup peanut butter
  • 8 cups vegetable stock
  • 1/2 – 1 tsp salt
  • pepper


Preparation:

  1. Heat heavy-bottomed pot over medium-low heat. Pour in oil and sauté onion until translucent, about 5 – 10 minutes.
  2. Add ginger and sauté 3 more minutes, stirring often.
  3. Add cayenne pepper, carrots, sweet potatoes, tomatoes, peanut butter, vegetable stock and 1/2 tsp of salt. # Bring to a boil; then simmer until the vegetables are well cooked, about 20 minutes. Stir often.
  4. Remove from heat and purée. Taste and decide if you’d like to add that other 1/2 tsp. of salt. Grind pepper over.
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