Cooking With Metachat!

Tuesday, August 29, 2006

gaspode's tomato and peanut soup

This is the most super easy soup, particularly because it's made with stuff that you normally have in your cupboards.

garlic, 1 to infinity cloves, crushed
1 tablespoon peanut oil (or olive oil, or whatever works for you)
42 oz chicken stock (3 cans)
1 28 oz can crushed tomatoes
1 6oz can tomato paste
1/2 cup creamy peanut butter
1 tablespoon balsamic vinegar
1/4 to 1/2 teaspoon cayenne pepper (or more to taste)
salt to taste
1 cup rice

Saute garlic in oil (medium heat) for 1-2 minutes. Add stock, tomatoes, paste, peanut butter, vinegar, cayenne and salt. Whisk to combine. Bring to boil. Reduce heat to low and add rice. Cover and cook for 20 minutes. Serve garnished with chopped scallions and crushed salted peanuts.

Most of my soups are a dumping ground for leftover roast chicken. This is no exception - chicken is delicious in it. It's usually better after it's been refrigerated overnight and reheated.


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