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Thread: Groundnut Soup
01-30-2009, 07:05 PM #1
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Serving Size : 6
1 lg tomato -- diced
1 lg potato -- diced
1 med onion -- finely chopped
2 c water
1/2 c milk, skim
1 beef bouillon cube
1 tsp salt
1 c peanuts, dry-roasted unsalted
2 tbsps rice
2 c potato -- mashed
Place potato, tomato and onion into pot with 2 c. water, bouillon cube and salt. Boil gently with lid on for 30 minutes.
Chop peanuts, put in bowl, add milk. If using peanut butter, mix with milk till smooth.
Add peanut mixture and rice to pot. Mix well with spoon. Lower heat and simmer 30 minutes.
Boil potatoes to make mashed potatoes. Cool and shape into balls. ("fufu"). Place 3 in the bottom of each soup bowl and pour soup over top. Serve.
Description: "An African soup that is very filling."
Source: "A Good Soup Attracts Chairs"
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Per Serving (excluding unknown items): 232 Calories; 12g Fat (45.5% calories from fat); 9g Protein; 25g Carbohydrate; 4g Dietary Fiber; trace Cholesterol; 478mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Non-Fat Milk; 2 Fat.
Serving Ideas : Serve with a green salad.
~ I grow tomatoes and freeze them in 1 lb. amounts (= 1 can = ~ 2 tomatoes). I just take them out when needed, run them under hot water to release the skin off them, and pop them in the pot. Sometimes I'll nuke them in the microwave first to break them up a bit...especially if the recipe calls for diced tomatoes.
~ I usually get potatoes from friends' gardens. Potatoes are weeds here.
~ I buy jumbo onions, chop and freeze in 1 c. amounts.
~ I buy beef bouillion in granule form in big containers from Costco...or replace with hm beef stock. One cube = 1 tsp. granules. I just replace the liquid requirement with the same amount of actual stock. I prefer hm stock because it has less salt. If you use it, reduce the amount of liquid accordingly.
~ I pick up peanuts in the bulk section of the store.
01-30-2009, 07:12 PM #2
Wow, that looks really good. I think I am going to give that a try.
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