Title: No Title
Categories: Soup Main
Yield: 2 Servings
| 1 | oz | Ginger root; scrubbed/chunkd |
| 3 | | Garlic cloves |
| 1 | ts | Chili peppers; crushed ----chop fine and add----- |
| 1 | lb | Tomatoes; fresh or canned |
| 1/2 | lb | Peanuts, dry roasted; unsalt |
| 1 | | Onion; peeled and chunked ----add to pot, along with- |
| 12 | oz | Chicken consomme |
| 12 | oz | Water |
| 1 | lb | Chicken/turkey; boned/diced |
| 1 | lb | Tomatoes; peeled and diced |
Heat to a slow boil, then simmer one hour or longer. Don't let mixture get
too thick. Blend 2 T melted butter with flour to make a roux. Stir into
soup. If soup gets too thick, add more water. Garnish with additional
chopped dry roasted unsalted peanuts. (Number of servings unknown until
recipe is tried. From Colophon Cafe).