Sunday, March 3, 2013

SOPA de MANI QUINOA PEANUT SOUP


           QUINOA PEANUT BUTTER SOUP (SOPA de MANI) by CHEF DAN:
Serves 30-40

INGREDIENTS:
2 tablespoon olive oil
3 onions, chopped
6 carrots, sliced
9 garlic cloves, minced
3 potatoes, diced
3-cups dry quinoa
3 cup dry lentils
2 cups dry white beans
18 cups chicken broth
17 cups water
1 cup peanut butter
1 tablespoon EACH dried thyme, dried oregano, dried parsley and turmeric
1 tablespoon cumin seeds
6 bay leaves

DIRECTIONS:
1.   Soak lentils and beans overnight.
2.   Drain beans and lentils, and add enough water to cover.
3.    Bring to a boil and then simmer for about 2 hours.
4.   In a sauce-pan over medium-heat oil and when sizzling.
5.   Add onions and cook about 5 minutes.
6.   Stir in garlic, spices and sauté for 30 seconds.
7.   Stir in carrots, potatoes and quinoa.
8.   Then add to stock-pot with cooked lentils and beans.
9.   And then add remaining broth, water and bay leaves.
10.                Bring to a boil over high-heat.
11.                Reduce to simmer cover and cook about 45 minutes.
12.                Stir in peanut butter and combine with the broth.
13.                Remove bay leaves.
14.                 
ENJOY DAN:      BON-APPETITE!!


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