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Ingredients:
1/4 c. chopped onion
1/4 c. chopped celery
1 tsp. crushed garlic
3 tbsp. unsalted butter
2 tsp. curry powder
2 tbsp. flour
2 (13 3/4 oz.) cans chicken broth
1/4 tsp. pepper
1 c. peanut butter
1/2 c. plain yogurt
2 tbsp. lemon juice
1/2 c. chopped peanuts
1/4 c. chopped parsley
Direction:
Saute onion, celery and garlic
in butter in medium sized saucepan until tender but not
browned, stirring often. Stir in curry powder. Mix in flour
until smooth, cook 1 minute stirring constantly. Remove from
stove. Add water to chicken broth to make total of 4 cups.
Gradually stir into curry mixture until smooth. Stir in
pepper. Cook over medium heat, stirring constantly until
mixture thickens and boils. Cool slightly. Place broth mixture
and peanut butter in blender or processor. Whirl until smooth.
Return to saucepan. Bring to boiling, lower heat, cover and
simmer 10 minutes. Place yogurt in small bowl. Gradually stir
in some hot soup. Return to saucepan. Gently heat just to
serving temperature. DO NOT BOIL. Stir in lemon juice. Ladle
into bowls. Sprinkle with chopped peanuts and parsley.
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For
Details about Ingredients , check your nearest American Store
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