A
angus
Guest
Sweet Potato Soup
For 4 Servings:
* 1 ounce butter
* 1 large onion, peeled and chopped
* 1 clove garlic, crushed
* 2 tsp. ground cumin
* 1 lb. sweet potatoes, peeled and chopped into 1/4 inch cubes
* 2 cups chicken stock
* 2/3 cup crunchy peanut butter
* 2 tsp. chili sauce
* 1/8 tsp. salt
* 2 Tbs. peanuts, chopped
* 2 Tbs. chives, chopped
Heat butter in a heavy nonstick pan over medium-high heat. Add onions,
cook 10 minutes, or until golden brown. Add garlic and cumin, stir-fry
30 seconds. Add sweet potato, stir until well coated with butter. Cover,
reduce heat, cook 10 minutes. Shake pan occasionally to prevent
sticking. Add chicken stock, bring to a boil, reduce heat, simmer 10
minutes. Stir through peanut butter and chilli sauce. Simmer gently,
uncovered, 30 minutes, stirring occasionally. Add salt to taste. Serve
immediately, sprinkled with chopped peanuts and chives.
For 4 Servings:
* 1 ounce butter
* 1 large onion, peeled and chopped
* 1 clove garlic, crushed
* 2 tsp. ground cumin
* 1 lb. sweet potatoes, peeled and chopped into 1/4 inch cubes
* 2 cups chicken stock
* 2/3 cup crunchy peanut butter
* 2 tsp. chili sauce
* 1/8 tsp. salt
* 2 Tbs. peanuts, chopped
* 2 Tbs. chives, chopped
Heat butter in a heavy nonstick pan over medium-high heat. Add onions,
cook 10 minutes, or until golden brown. Add garlic and cumin, stir-fry
30 seconds. Add sweet potato, stir until well coated with butter. Cover,
reduce heat, cook 10 minutes. Shake pan occasionally to prevent
sticking. Add chicken stock, bring to a boil, reduce heat, simmer 10
minutes. Stir through peanut butter and chilli sauce. Simmer gently,
uncovered, 30 minutes, stirring occasionally. Add salt to taste. Serve
immediately, sprinkled with chopped peanuts and chives.