Subject: Peanut Soup
From: Unicorn (unicorn@indenial.com)
Date: Tue Oct 30 2001 - 08:18:38 EST
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F O O D F U N N Y
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Here's a true food funny from the demure Mary Lohmeyer of Richmond,VA:
I was in Taco Bell, had gotten a drink and wanted a refill. I asked
the counter guy for a refill and handed him my cup. He said: "Take
off your top!"
I said: "Excuse me? I will not! That's a rude request coming from a
strange man!"
The guy blushed and said: "Er, sorry! I meant take off the top of
your cup."
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T O D A Y ' S R E C I P E
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Georgia is known around the world as "The Peach State," but more acres
are devoted to the cultivation of peanuts than peaches. Variations on
this soup are found all over the South, and it's one of the region's
many culinary specialties of African origin.
Peanut Soup
4 tbs (60 ml) butter
1 medium onion, finely chopped
2 ribs celery, finely chopped
4 Tbs (60 ml) all-purpose flour
8 cups (2 L) chicken stock
2 cups (500 ml) smooth peanut butter
1 Tbs (15 ml) lemon or lime juice
Salt and freshly ground pepper to taste
Finely chopped peanuts for garnish
Melt the butter in a large pot over moderate heat and saute the onion
and celery until tender but not brown, about 5 minutes. Stir in the
flour and cook, stirring constantly, for 2 minutes. Stir in the
chicken stock and bring to a boil, stirring frequently. Reduce the
heat and simmer covered for 30 minutes. The soup may be strained at
this point. Remove from the heat, stir in the peanut butter and lemon
juice, and season with salt and pepper. Serve immediately, with the
chopped peanuts served on the side to be added by the diners. Serves
6 to 8.
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