Brown FamilyRecipe Book
EST. 2020235 RECIPES
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Soups, Salads & Sides • A family favorite

2020 Cookbook

Curried Peanut Soup

Recipe by Meri Brown

Heat
Stovetop
Time
5–8 min
Makes
Not recorded

“You will not regret this seemingly strange taste experience. In fact, your mouth may attain enlightenment.” (Molly Katzen: The Enchanted Broccoli Forest)

01

Ingredients

  • 1 TBSP butter
  • 1 cup chopped raw peanuts
  • 2 large cloves garlic, crushed
  • 1/4 tsp. each: cinnamon, cloves,
  • 1 cup finely chopped onion cardamom, coriander
  • 2 tsp. freshly grated ginger
  • 1/2 tsp. each: dry mustard, turmeric
  • 1 tsp. salt
  • 1 tsp. cumin

02

Method

  1. 01

    In a heavy saucepan, sauté the first 5 items together over medium heat.

  2. 02

    Add the remaining ingredients and sauté, stirring, another 8-10 minutes over low heat.

  3. 03

    Then: 2 cups stock or water 1/2 cup natural, unmolested peanut butter 1 TBSP honey 1/4 tsp. cayenne

  4. 04

    Add all of these to the above sauté. Mix and cover. Simmer over sheepishly low heat 1 hour, stirring occasionally.

  5. 05

    And: 1 1/2 cups room temperature buttermilk

  6. 06

    Whisk this into the hot soup just a few minutes before serving.

  7. 07

    Fried banana topping: 2 fairly green bananas (such as those 3 TBSP butter you bought yesterday to eat 2 days from 1/4 tsp. each: cinnamon, turmeric now) Dash of salt Juice of 1 lemon 1 TBSP sesame seeds

  8. 08

    Peel bananas and slice thinly on the diagonal. Place them in a shallow bowl to bathe in fresh lemon juice. Let stand 10 min.

  9. 09

    Heat butter in heavy skillet. Add bananas plus all their lemon juice, sprinkle with salt, spices, and sesame seeds. Fry, gently turning band stirring, 5-8 minutes over med. low heat. Spoon bananas into each individual bowl of soup.