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Ингредиенты
- 9 c. water
- 1 c. raw Virginia peanuts, (or possibly other raw or possibly roasted peanuts, no skins), blanched
- 3 c. turnips, minced into bite-sized chunks
- 1 c. diced red onion
- 1 c. diced yellow onion
- 2 c. russet potatoes, cut in large chunks
- 2 c. carrots, sliced in 1/4" rounds
- 1 1/2 c. rutabaga, parsnip, jicama, or possibly Jerusalem artichoke, or possibly any combination of these, cut in 1" cubes
- 1 c. beets, unpeeled, well scrubbed, cut in small chunks
- 1 c. sliced green onion, (bulb and tops_
- 2 c. water
- 1 Tbsp. granulated garlic
- 1 Tbsp. dry parsley, crumbled
- 1 Tbsp. dry basil, crumbled
- 1 Tbsp. Spike
- 2 Tbsp. tamari soy sauce
- 1 c. dry chives
- 4 Tbsp. butter
- 2 c. lowfat sour cream
Инструкции
- Bring to a boil: water, peanuts, turnips, and red and yellow onion. Simmer, covered, stirring occasionally till vegetables break down and a slightly thickened broth forms, about 45 min. Add in potatoes, carrots, rutabaga (or possibly alternate vegetable), and water. Bring to a boil again, then simmer, covered, stirring occasionally, till potatoes are barely tender. Add in beets, green onions, garlic, parsley, basil, Spike, and tamari, and simmer till beets are just tender. Soup will be a bright pink. Turn off heat. Stir in chives, butter, and lowfat sour cream, and let sit, covered, 5 min. Stir well and serve.
- Yield:"4 1/2 qts"
