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Curried Peanut Soup

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1 tablespoon butter
2 cloves garlic, crushed
2 teaspoons grated ginger
1 cup finely chopped onion
1 teaspoon salt
1 cup chopped raw peanuts
1/4 teaspoon cinnamon
1/4 teaspoon cloves
1/4 teaspoon ground cardamom or coriander
1/2 teaspoon mustard powder
1/2 teaspoon turmeric
1 teaspoon ground cumin

Soup Base
2 cups stock or water
1/2 cup natural-style peanut butter
1/4 cup raisins (I like it) (optional)
1 tablespoon honey
1/4-1/2 teaspoon cayenne pepper
1 1/2 cups room temperature buttermilk

Topping
2 fairly green bananas
1 lemon, juice of
3 tablespoons butter
1/4 teaspoon cinnamon
1/4 teaspoon turmeric
1 dash salt
1 tablespoon sesame seed

How to make the soup:
1. Saute first 5 ingredients in a large saucepan.
2. Add remaining ingredients and saute, stirring, 8-10 minutes over medium-low heat.
3. Mix the Soup Base ingredients together to make a paste.
4. Add to other ingredients.
5. Mix, cover and simmer over very low heat for 1 hour, stirring occasionally.
6. Whisk buttermilk into hot soup before serving.
7. For Topping: Slice bananas 1/4 of an inch thick and fry in butter.
8. Add remaining ingredients and fry another minute.
9. Spoon into soup bowls.

Pistou Soup

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Adapted from this great soup cookbook: A Good Day for Soup by Jeannette Ferrary and Louise Fiszer. San Francisco: Chronicle, 1996.

Pistou Soup
• 6 c. water stock
• 3 cubes of Knorr vegetarian bullion
• 2 carrots, thinly sliced
• 1 leek
• 1 baking potato, peeled and chopped
• 1/2 c. sun-dried tomatoes in oil
• 1 medium turnip, diced
• 1/2 lb. green beans, trimmed and cut in half
• 1 c. cooked small white beans
• 1/2 c. very small pasta
• Salt and freshly ground black pepper to taste

Pistou
• 3 cloves garlic peeled
• 4 T. pine nuts, toasted
• 2 c fresh basil leaves
• 6 sun-dried tomatoes dry or in oil
• 1/2 t. thyme
• 1/2 c. Parmesan cheese
• 1/3 c. olive oil
• Salt and freshly ground black pepper to taste

Top with
• Freshly squeezed lime juice

To make the Pistou:
1. Combine all of the ingredients in a food processor until a thick paste is formed.

To make the soup:
1. Bring the water to a boil. Add the bullion, carrots, celery, leek, potato, tomatoes and turnip and simmer for 30 min.
2. Add remaining ingredients and simmer another 10 minutes.

To serve:
1. Place a dollop of the pistou in each bowl. Ladle soup over the pistou.

Serves 8

Caribbean Black Bean Soup

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Tomato, Lime, and Tortilla Soup

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(Sopa de Lima)

A favorite of the Neely house.
Adapted from Sundays at Moosewood Restaurant

  • Ingredients:
  • 1 cup chopped onion
  • 4 cloves garlic — pressed
  • 1 tablespoon vegetable oil
  • 2 chiles — minced
  • 1 teaspoon ground cumin
  • 1/2 teaspoon dried oregano
  • 3 1/2 cups chopped fresh tomatoes
  • 3 cups vegetable broth
  • 1/3 cup fresh lime juice
  • salt — to taste

To make the soup:
In a medium soup pot, saute the onions and garlic in the oil until the
onions are translucent. Add the chiles, cumin, and oregano, and saute for
a few more minutes. Add the chopped tomatoes and sprinkle with a little
salt. Cover the pot and cook gently until the tomatoes begin to release
their juices. Stir occasionally. This will take longer with winter
tomatoes than with summer ones. Add the stock and simmer, covered, for
about 15 minutes. Add the lime juice and salt to taste.

Serve topped with crumbled tortilla chips. Garnish with finely chopped
cilantro, if desired.

Potato Cheese

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