Chase Away the Blues with Delicious Soups and Stews
(Page 2 of 4)
January/February 2008
Mollie Cox Bryan
3 pounds butternut squash, peeled and cut into 1 1/2-inch pieces
2 tablespoons butter
1 cup chopped onions
2 teaspoons curry powder
2 cans chicken broth
2 cups water
3 teaspoons grated fresh ginger
Salt to taste
1/4 teaspoon freshly ground pepper
1/2 cup plain nonfat yogurt, optional
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Partially roast squash in oven or microwave until squash is soft enough to peel and cut. In deep skillet, melt butter over medium heat. Sauté onions 2 minutes. Stir in curry powder and cook 1 minute until fragrant. Stir in squash, broth, water, ginger, salt and pepper. Increase heat to high and bring soup to boil; reduce heat and simmer 15 minutes until squash is tender.
Puree squash mixture in blender in batches. Transfer each batch to large pot. Simmer 5 minutes until heated through. Top each bowl with 1 tablespoon yogurt, if desired. Swirl yogurt and soup together with tip of knife. Yields 6 servings.
Cream of Peanut Soup
Mrs. Rorer’s New Cook Book, by Sarah Tyson Rorer, published a recipe for peanut soup in 1902. But by that time the dish had likely been consumed in Africa and the Caribbean for hundreds of years. In his 1925 bulletin, How to Grow the Peanut and 105 Ways of Preparing It for Human Consumption, George Washington Carver devised six variations on peanut soup. Farther to the north, the Pennsylvania Dutch combined peanuts with pretzels in a soup. Today, peanut soup is still popular in Virginia, where peanuts are a main crop. This version is from the King’s Arms Tavern in Williamsburg – famous for its peanut soup.
3 tablespoons butter
1 medium onion, diced
2 ribs celery, diced
3 tablespoons all-purpose flour
2 quarts lower-sodium chicken stock or canned chicken broth
2 cups creamy reduced-fat peanut butter
3/4 teaspoon salt
1 3/4 cups light cream
Peanuts, chopped
In skillet, melt butter; add onion and celery and sauté until soft, but not brown. Stir in flour until well-blended. Add chicken stock, stirring constantly, and bring to boil. Lower heat and add peanut butter, salt and cream, stirring to blend thoroughly. Do not boil. Serve garnished with peanuts. Yields 10 servings.
Slow Cooker Split Pea Soup