Thai-style Carrot & Peanut Soup Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
1 lbs: Baby carrots, coarsely, chopped
1 1/2 cup: Vegetable stock,
1/4 cup: Cilantro, chopped
1/4 cup: Unsalted peanuts, coarsely, chopped
1/4 cup: Dry sherry or apple juice,
1 tsp: Olive oil,
3 tbsp: White flour,
1 1/2 cup: Soy milk,
Soy sauce,
Directions:
Combine the carrots and the stock in a heavy 3- or 4-quart saucepan.
Cook covered, over medium heat until the carrots are soft, about 10
minutes. Strain, reserving the stock. Puree the carrots in a blender,
using small amounts of stock, if needed. Add 1/4 cup cilantro and 3
Tbsp of peanuts. Process again to puree. Set aside.
Heat the sherry and the oil in the same type of pan over medium heat.
When hot, add the flour and cook, stirring, 1 minute. Add the milk
and whisk until well blended. Add the pureed carrot mixture and
reserved stock and stir well. Cover and chill 1 hour. Season to
taste with soy sauce or salt. Serve garnished with remaining peanuts
and some extra cilantro.
"Washington Times" Posted by Paul MacGregor
Source from luhu.jp
Cook covered, over medium heat until the carrots are soft, about 10
minutes. Strain, reserving the stock. Puree the carrots in a blender,
using small amounts of stock, if needed. Add 1/4 cup cilantro and 3
Tbsp of peanuts. Process again to puree. Set aside.
Heat the sherry and the oil in the same type of pan over medium heat.
When hot, add the flour and cook, stirring, 1 minute. Add the milk
and whisk until well blended. Add the pureed carrot mixture and
reserved stock and stir well. Cover and chill 1 hour. Season to
taste with soy sauce or salt. Serve garnished with remaining peanuts
and some extra cilantro.
"Washington Times" Posted by Paul MacGregor
Source from luhu.jp