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Soup - Sweet Potato and Peanut, West African Soup From The Best International Recipe cookbook. Thanks! Scaled up, of course, to make a full 10 quarts of soup to serve 30-40. ~Soup serving size:
3 people/quart so 10 qts serves 30 people from my 15 qt brazier pan. 4 people/quart so 10 qts serves 40 people from the 15 qt brazier pan. In 15 qt brazier saute:
8 oz unsalted butter or coconut oil (NOT tallow, it obscured the sweet potatoes) 4 chopped onions 4 oz maple syrup 1 T salt Add: 1 whole bulb garlic, chopped finely 1 T ground coriander 1/2 t cayenne pepper to taste Cook just a second until fragrant. Add: 14-16 c (112-128 oz) chicken broth 8 c water (64 oz) water 8 lb sweet potatoes, diced 8 oz peanut butter Bring to a boil then simmer, partially covered until sweet potatoes are soft. Probably 30-45 minutes. Blend smooth with immersion blender. Season with salt and pepper, more fat, more maple, etc. to taste. Serve with cilantro (If I ever have it!) *The water keeps the sweet potato flavor as the dominant flavor. Without it the broth takes over. ~The pot was very full but does fit. Simmer carefully open or partially covered. ~Recipe is big but was so easy in my large brazier so make it this size and freeze the extras!
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