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05/21/08 |
                          
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Tomato-Peanut Soup Yields about a quart and a half of soup. 2 T. olive oil 6 ea. carrots, med. dice 4 ea. beefsteak tomatoes, med. dice 1 ea. yellow onion, med dice 3/4 c. shredded coconut 3/4 c. crunchy peanut butter 6 oz. Magner's hard cider 1 t. paprika 1 t. garlic powder 1/2 t. nutmeg 3/4 qt. water or veg stock salt & cayenne pepper to taste
Sweat onion, carrot and tomatoes in olive oil over medium heat. When carrots are soft, add coconut, stir for a further brief moment in time and deglaze with the cider. Add remaining ingredients except salt/cayenne and bring to a boil. When a boil has been reached, use your handy immersion blender to make the whole thing a homogeneous mass of soupiness. At this point, taste for seasoning, adjust and then reduce soup depending on your desired thickness. Best served with awesome croutons or floaty crostinis. No matter what, this soup is P.I.M.P.
Note from GG: I worked for two years at Ray's Cafe. On only two occasions did Executive Chef Charles Ramseyer actually impact what I was doing on a day-to-day basis. One time, I was supervising the line and got totally buried in tickets. He came up at a fortuitous time and bailed me out by working in pantry for about a half an hour. The other time was when he made a "soup du" for me and produce a tomato-peanut soup that was unbelievably delicious. I did my best to replicate it here, but I'm sure I'm missing something or subbing something he had. Regardless, the folks at Mulleady's both loved and praised it, so here's the recipe. About the only substitution I can think of is the cider, and I used Magner's because it's what we've got at Mulleady's and it's a completely different flavour than Strongbow or Hornsby's. Not only that, it's freakin' pink! Whenever I make beurre blanc with Mag's, the stuff turns out this bizarre crayon flesh colour. Totally strange, totally delicious. If you do sub your ciders, I'd recommend tasting for your paprika and nutmeg flavours to see if they're there. You might also need to add the barest hint of cinnamon, too. Please do give your soup the earthiness it requires to balance the acidity of the tomatoes. It was also hard to put the soup in the Western recipes since its origin is African, which is neither Occidental nor Oriental. Oh well.
This site was last updated 05/21/08 |
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