| 2 tbl oil | | 2 med onions chopped big pieces | | 2 lrg green peppers chopped big pieces | | 4 x garlic cloves pressed | | 1 can whole tomatoes - (28 oz) cut into quarters, | | juice reserved | | 10 cup vegetable stock | | 12 tsp coarsely-ground black pepper | | 1/2 tsp dried crushed red chili peppers | | 1/2 cup raw brown rice | | 2/3 cup creamy peanut butter | | GARNISH | | Crushed peanuts |
| | In a large soup pot, heat the oil, then saute the onions , green peppers , and garlic until they begin to brown. Cut in the tomatoes and cook over medium-high heat for about 10 minutes, stirring from time to time, until they cook down. Pour in the remaining tomato juice and the stock . Bring to a boil, add the rice, then reduce heat and simmer, partially covered, for 45 minutes. | | When ready to serve, stir in the peanut butter until it melts and the broth is smooth. Reheat to a simmer, then ladle into bowls and sprinkle with crushed peanuts. | | It can serve equally well as a provocative first course for 8 people...or as luncheon with salad and bread for 4. | | Comments: This is really a pretty soup - juicy and intense, earthy and piquant . Many thanks to Canadian poet and novelist Jerry Newman for recommending it to me. ( |
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