the recipe (slightly modified from this one):
8 cups chicken broth
one cup chopped onion
one cup chopped celery
two cloves garlic, roughly chopped
two chicken breasts, cooked and chopped or shredded
one cup peeled and diced carrot
one cup peeled and chopped potato
one cup diced zucchini
one cup broccoli florets
1 can whole tomatoes (including juice), broken up
1/2 cup crunchy peanut butter
directions:
in a little drizzle of olive oil, saute the onion, garlic and celery until translucent and set aside. meanwhile, in a large pot, bring the chicken broth to a boil. add the carrot, chicken, and potato, return the broth to a boil, and then simmer for ten minutes. add the onion, garlic, and celery mixture as well as the zucchini, broccoli and tomatoes and simmer for another ten minutes or so. add the peanut butter and mix until the peanut butter has dissolved. i find it best to let the flavors work in for another ten minutes or so. if needed, add a little salt and pepper and/or parsley.
enjoy!
i used to make this a lot:
ReplyDelete2 large sweet potatoes (about 2 lbs)
4 tablespoons peanut oil
12 Roma tomatoes (about 2 lbs)
1 teaspoon salt
1/2 teaspoon pepper
32 tablespoon curry powder
2 c. chopped onions
1 teaspoon cayenne pepper
2 c. smooth peanut butter
2 quarts chicken stock (low sodium)
10 oz. unsweetened coconut milk
preheat oven to 375 degrees
lightly coat the sweet potatoes with 1 tablespoon of the oil. Place on
a baking sheet and roast until fork tender, turning once, 35-45
minutes (depending on how big they are)l Toss the tomato halves with 1
tablespoon of the oil and spread in 1 layer on a baking sheet. Lightly
season with salt and pepper, and bake until shriveled, 20 minutes.
Remove both the potatoes and tomatoes from the oven. Peel the potatoes
when they are cool enough to handle.
Heat the remaining 2 tablespoons of of oil in a small stockpot over
medium-high heat. Add the curry powder and toast until aromatic,
stirring constantly, about 1-2 minutes. Add the onions and cook until
soft, 3 minutes. add the garlic, and cook, stirring, for 30 seconds.
Season with the cayenne, then add the peanut butter, and stir well.
Add the tomatoes, peeled potatoes, chicken stock, and coconut milk and
bring to a boil. Reduce the heat to medium-low and simmer for 15
minutes.
Remove the pot from the heat, and puree with a hand-held immersion
blender, or in batches in a blender or food processor. Season to taste
with salt and pepper and serve hot.
Sounds delicious!
ReplyDeleteI'm going to try BOTH of these recipes! We're definitely into soup weather here in Minnesota...Snow today!!
ReplyDelete