Curried peanut soup - bon appetit

4 servings

Ingredients

Quantity Ingredient
2 tablespoons Olive oil
6 Shallots, sliced
2 mediums Onions, sliced
1 cup Dry white wine
5 cups Canned chicken broth
3 cups Half and half
3¼ cup Unsalted roasted peanuts
2 tablespoons Curry powder

Directions

Heat 1 T oil in heavy large saucepan over medium heat. Add shallots and 1 onion; saute until translucent, about 5 minutes. Add wine; boil until almost evaporated, about 6 minutes. Stir in 1 C broth. Boil until reduced by half, about 5 minutes. Add half and half, boil until reduced to 3 C, about 15 minutes. Remove from heat.

Finely grind nuts in processor. Heat 1 T oil in large Dutch oven over medium-high heat. Add remaining onion; saute 5 minutes. Add 3 C ground nuts and curry; stir until onion is tender, about 3 minutes.

Add half and half mixture and 4 C broth. Simmer 5 minutes. Strain into saucepan, pressing on solids to extinct as much liquid as possible. Season with salt and pepper. Ladle into bowls. Sprinkle with ¼ C nuts.

Bon Appetit/Sept/94 Scanned & edited by Di Pahl & <gg>

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