Ingredients
2 tbsp unsalted butter
1 medium onion, peeled and diced
2 medium carrots, peeled and diced
8 cup chicken stock
1 cup unsalted crunchy peanut butter
1 small tomato, quartered
4 small potatoes, peeled and cubed
1 small green pepper, roasted, cored, seede, d, peeled, an
3 tbsp minced fresh parsley
1 large zucchini, trimmed and diced
1 cup button mushrooms, stems drimmed, ca, ps diced
1 lb firm white fish such as halibut or, snapper, bones
1 cut into bite-sized pieces
1 cup fresh peas
3 tbsp freshly squeezed lemon juice
Directions
Info: from Farm House Cookbook, Susam Herrmann Loomis, 1991
Sidedish: Serve with freshly baked bread. Wine: Chardonnay such as
Raymond California Select 1989
Makes 8 to 10 servings.
salt cayenne pepper
1. Melt the butter in a large stockpot over medium heat. When it is
hot, add the onion and carrots and cook, stirring constantly, until
the onion begins to turn translucent, about 5 minutes.
2. Meanwhile, mix 1 cup of the stock with the peanut butter in a
medium-sized bowl until smooth.
3. Add the remaining 7 cups chicken stock to the vegetables. Stir,
and add the tomato, potatoes, roasted pepper, and 2 Tablespoons of
the parsley. Pour in the peanut butter mixture, and stir. Cover and
bring almost to a boil. Simmer, partially covered, until the
potatoes are cooked through, about 15 minutes. Then add the zucchini
and the mushrooms, stir, and continue cooking until the zucchini is
tender but still has texture, about 10 minutes. Stir in the fish and
the peas, and cook until the fish is opaque and the peas are still
bright green, 5 to 7 minutes. Add the lemon juice, stir, and season
to taste with salt and cayenne pepper.
4. Ladle the peanut soup into warmed soup bowls, garnish with the
remaining 1 Tablespoon parsley, and serve immediately.
Servings: 8 servings
Chunky Peanut Soup Recipe brought to you by Recipe Ideas
Categories: Halibut; Soup
The History of Recipes
We are able to trace the history of `recipes` way back into the distant past, at least as far into history as ancient Egypt, and maybe further still. However, mostly, these early cookbooks were just very basic pictorial, hieroglyphic or cunieform recipes for meal preparation.
During the time of the Romans a man called Apicius compiled a few documents describing recipes prepared by wealthy roman citizens. In his scrolls, he tells us how the meals of wealthy Romans were divided into hors d`oeuvre, main course and dessert, a very modern way of dining. Aspicius also recounts how the ancient cooks used a wide range of spices and herbs, including a few that will be familiar to modern cooks for example basil, mint and dill. Later on, in the 15th century, the Crusaders brought back many spices and herbs from Arab countries, including spices like parsley and basil. These new foods and spices prompted a torrent in recipe manuscripts, most of which are now in private libraries. When we get to the 20th century, cooking books were in great demand, mostly due to more people being able to read, people having increased leisure time and disposable income. |
We hope you enjoy this Chunky Peanut Soup recipe.
