Curried Peanut Soup
Since this soup contains an unusual combination of flavors, we expected a mixed reaction from our taste-testers. But they were enthusiastic: "It's wonderful! The crunchy peanuts on top and the mild curry flavor were marvelous." It's an easy soup to make, especially if you have a cup of cooked brown rice left from another meal.
3 tablespoons butter or margarine
1 small onion, finely chopped
1 medium-sized carrot, finely chopped
1 large stalk celery, finely chopped
1 teaspoon curry powder
2 tablespoons whole wheat flour
4 cups vegetable stock
1/2 cup peanut butter
2 tablespoons catsup
2 teaspoons Worcestershire
1 cup cooked brown rice
About 1/2 cup each sour cream and chopped peanuts
In a 3-quart pan over medium heat, melt butter. Add onion, carrot, and celery and cook, stirring occasionally, until vegetables are soft (about 10 minutes). Stir in curry powder and cook for 1 minute. Stir in flour and cook for 1 more minute. Gradually stir in stock. Reduce heat; cover and simmer for 15 minutes.
Stir in peanut butter, catsup, and Worcestershire until smooth. Add rice and simmer, uncovered, for 5 minutes. Garnish each serving with a spoonful of sour cream and peanuts. Makes four 1 1/3-cup servings.
Background by Gini Schmitz, from the Over the Rainbow web site