In a skillet bring water to a simmer, add salt. Form dumplings with two

Instructions

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   filled with cold water. In a blender liquidize the soup. Strain through a sieve and return to saucepan. Add the cream and bring to a boil. Correct seasoning, add the dumplings and reheat. From: P.Buehrer, The new swiss cuisine, Medon-Verlag, Luzern, ISBN 3-906994-06-6 amyl http://www.cs.cmu.edu/~mjw/recipes/soup/lentil/lentil-soup-liver-dump.html [12/17/1999 12:02:32 PM]

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   Peanut Soups Peanut Soups Index l P eanut Butter Soup l P eanut Soup (1) l P eanut Soup (2) amyl http://www.cs.cmu.edu/~mjw/recipes/soup/peanut/index.html [12/17/1999 12:02:36 PM]

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   Peanut Butter Soup Peanut Butter Soup From: [email protected] (Richard M. Bailly) Date: Mon, 13 Sep 93 15:47:24 -0700 This is an adaptation from several different recipes that I have tried over the years. You will notice that there are a few options to select from. The options are dependant on whether you like a red tomato base or whiter flour base to your soup. Kind of like choosing your clam chowder. 1/2 cup diced onions 1/2 cup diced celery 1/2 cup diced gren pepper (less if you are not a Vitamin A or pepper lover). 2 cloves minced garlic 3T butter 3 to 4T all purpose flour (You can judge the consistency you like) I like mine rather thick. 2 1/2 cup chicken broth (Optionally use water) 5 cups milk 1 cup half and half cream. (You can vary this mixture depending on how rich you like your soup. Sometimes I make it even more decadent than 1 cup of cream. 1 cup creamy peanut butter. I really prefer the old fashioned natural best. 2T Tomato Paste. You decide whether you like this ingredient. I do not, but then I like New England clam chowder. 3T Soy sauce Chopped peanuts for garnish Saute onions, celery, green pepper and garlic in the butter until onions are translucent. Add flour and cook for 2 to 3 minutes, until you have a light roux. Stir in water, Add milk slowly. Bring to a boil. Add peanut butter,tomato paste (optional), and soy sauce. Reduce heat and simmer approximately 15 minutes. Serve hot with chopped peanuts for garnish. Enjoy! http://www.cs.cmu.edu/~mjw/recipes/soup/peanut/peanut-butter-soup.html (1 of 2) [12/17/1999 12:02:38 PM]

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   Peanut Butter Soup amyl http://www.cs.cmu.edu/~mjw/recipes/soup/peanut/peanut-butter-soup.html (2 of 2) [12/17/1999 12:02:38 PM]

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   Peanut Soup Peanut Soup From: [email protected] (Elizabeth Willey) Date: 24 Aug 93 20:17:43 Actually, this is called GROUNDNUT STEW and it comes from an ancient magazine clipping labelled "Foods with a Foreign Flair" with an oil of Olay ad on the back, mid-Sixties vintage. 2 pounds stew meat, cut in 1-inch chunks 2 teaspoons salt 1/2 teaspoon pepper 2 medium onions 2 medium tomatoes [nb: Roma best] 2 tablespoons salad oil [nb: peanut oil best] 1 cup unsalted peanuts, coarsely broken 4 cups hot cooked rice In a covered medium saucepan, cook meat, 1 1/2 cups water, salt, and pepper for 1 1/2 hours or until tender. Meanwhile, in covered electric blender container at low speed [nb: this is pre-Cuisinart], blend onions and tomatoes until smooth (or chop onions and tomatoes very fine.) In large skillet over medium-high heat, in hot oil, cook onion-tomato mixture for 5 minutes. Add meat mixture and peanuts, cook about 20 minutes until sauce cooks down slightly. Serve over hot rice. [Allegedly] 6 Servings. Accompaniments: Pass small bowls of shredded coconut, orange segments, pineapple chunks, and fried onions to sprinkle over individual servings of stew, if you like. You can serve this with the rice below, recipe given on same page: