Some dishes are unforgettable. I last made this excellent Moroccan soup for a dinner party I hosted in 2006, and just had to taste it again! It was every bit as good as I remembered, and every bit as quick and easy. I adapted this recipe from one that originated in the Kraft Kitchens. I hope you’ll enjoy it as much as Ron and I did at lunch, earlier this week.
Moroccan Peanut and Tomato Soup:
1 medium onion, finely chopped
4 garlic cloves. minced
2 tbsp. butter or margarine
1 28-fl. oz. (796 mL) can crushed or diced tomatoes with juice
1 c. cream-style peanut butter
¼ c. ketchup (see Note)
¼ c. white vinegar (see Note)
2 tbsp. chili powder (see Further Note)
1 tsp. cumin
1 tsp. coarse black pepper
1 tsp. hot sauce
2 c. chicken or vegetable stock
In large, heavy saucepan, gently cook onion and garlic in butter over medium heat until both are tender and onion is translucent. Add all remaining ingredients, bringing just to the boil. Stirring well to combine flavors, reduce heat to simmer, stirring as needed for 10 min. Serves 8.
Note: In place of the ketchup and vinegar in this recipe, try adding a total of ½ c. of Ron’s own barbecue sauce. You’ll find the recipe indexed under Sauces: Barbecue (Ron’s). In addition to being the best barbecue sauce I’ve ever tasted, it doesn’t smoke or burn on the grill.
Further Note: Even if you fear that this will be too much chili powder, do not use less!
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| Chop ze onions! |
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| Und ze garlic! |
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| Add ze creamy peanut butter! |
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| Und ze spice (oh-la-la!), Dollinks! |
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| Finalement, ze stock! I used my own homemade |
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| A pretty bit of crockery shown by an old crock ... |
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| Und savor ze flavor! Essen Sie, Dollinks! |
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