Sweet Potato and Peanut soup

[Guest guest]

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I'm in love with the world through the eyes of a girl

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Congratulate me,I have been a r to this list for months, but am

just now getting around to sending a recipe. I made this two nights ago. I

got it from a book call _Simple Vegetarian Pleasures_ (the word simple is a

relative term) by Jeanna Lemlin. I modified it to suit my palate better

(she LOVES garlic and onions and I...well I appreciate them in subtle

doses). I'll post it as is and write in my replacements. It was superb,

lots of layers of flavors. I am going to make it again for my contribution

to Thanksgiving. Try this, it's not hard and sooooo good. My omnivore

boyfirend ate two whole bowls!

 

2 tablespoons olive oil ( Iused a little more when I saw the garlic was

burning)

 

4 garlic cloves, minced

 

1 tablesppon minced gingerroot (I used the same amount of the dry, powdered

kind)

 

3 large onions, diced (no way, I used maybe a quater of one onion, it still

tasted great)

 

2 tablespoons dry-roasted unsalted peanuts, plus fginely chopped peanuts for

garnish (no garnish for me)

 

1/2 teaspoon ground (powdered) ginger (so I used a lot of ginger)

 

6 cups vegetable stock, storebought or homeade (I dissolved 6 boullion cubes

in six cups of water)

 

3 large yams or sweet potatoes (2 1/2 pounds) peeled and cut into 1/2 inch

dice

 

1 tablespoon brown sugard

pinch cinnamon

1 teaspoon salt

generous seasoning black pepper

1 tablespoon unsalted butter (I used salted margarine, tasted fine)

 

 

in a large stockpot, heat the oil over medium-high heat. Add the garlic,

gingerroot, onions and peanuts and saute stirring often, until the onions

begin to brown, at least 10 minutes (I have a nucleur stove, it took less

time). Sprinkle in toe grouns ginger , toss and cook one minute (I skipped

this step and just tossed in the whole mess of ginger at once)

 

Stir in the stock, yams, brown sugar, cinnamon, salt and pepper. Partially

cover the pot and cook the soup until the yams are soft, about 20 minutes.

 

let the soup cool slightly, then remove about 2 cups of it and set that

portion aside. Puree the soup in a few batches, and the return tit to the

pot. Stir in the reserved soup and the butter. reheat the soup and check

the consistency, it should be like heavy cream(whatever that means, it's

thick, but still souplike) Serve in bowls (duh) and garnish with some

copped peanuts (if you feel like it).

 

I love this soup!!

 

theresa

 

 

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