[Magdalen] GoldenTulip Soup Re: Chestnuts Roasting on an Open Fires,

[Lynn Ronkainen]

Soup named after restaurant located under/near a Tulip Tree in Accra, Ghana

Golden Tulip Soup
West African Peanut Soup
(I got this recipe from the chef at the Golden Tulip Restaurant in Accra, 
Ghana - E. Keaton+)

Ingredients:

2 - 3 tablespoons peanut oil
2 tablespoon curry powder
2 large onions, sliced or minced
2 tablespoons minced garlic (more or less to taste)
4 medium – large sweet potatoes, peeled and cut into bite-sized chunks
4 cans (14 oz.) vegetable or chicken broth
1 (28 oz) can stewed, whole tomatoes, cut into bite-sized chunks


Salt to taste (1-2 tsp.)
Black pepper to taste (1-2 tsp.)
½ tsp. cayenne pepper
2 tablespoons chili powder
1 small (18 oz) jar  peanut butter
1 small (14 oz) can coconut milk (I find the Thai brand less expensive)

Heat 2 T peanut oil in large Dutch oven or stockpot over medium-high heat. 
Add curry powder and cook, stirring constantly for one minute. Add onions 
and cook, stirring occasionally for two minutes. Add garlic and cook for one 
more minute. Stir in sweet potatoes, broth and tomatoes, and bring soup to a 
boil. Simmer, covered, thirty to forty minutes.

Add salt, black pepper, cayenne, peanut butter, and coconut milk to the 
soup, stirring to combine. Bring mixture to a simmer and cook for 20 
minutes. Adjust seasonings according to taste.

Optional: Add  meat or fish (suggestions: already cooked and shredded 
chicken or shrimp - EK+ says shrimp is delightful) and cook, stirring with a 
wooden spoon to break any clumps until warmed through.

Serve hot, garnished with chopped chives. Great with a light salad and 
croissant or flaky, crescent rolls. I think a light white wine, like Pinot 
Grigo is a nice compliment to this meal


(the Rev'd) Elizabeth Kaeton
Slightly modified by Lynn Ronkainen (and taste tested, of course)

************
I sometimes give it a bit of a whirl with the submersible blender, but not 
*completely* smooth. I have never added meat or fish.

Lynn
M - your soup sounds wonderful and I  love the 'clay pot' sub info! : )  I 
too have one of those clay pots in the cupboard!

website: www.ichthysdesigns.com

When I stand before God at the end of my life I would hope that I have not a 
single bit of talent left and could say, "I used everything You gave me." 
attributed to Erma Bombeck
 "Either Freedom for all or stop talking about Freedom at all" from a talk 
by Richard Rohr

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From: "ME Michaud" <michaudme at gmail.com>
Sent: Tuesday, November 29, 2016 4:12 PM
To: <magdalen at herberthouse.org>
Subject: Re: [Magdalen] Chestnuts Roasting on an Open Fires,

> I will trade for the African Tulip soup recipe.
>
> You need a pit fire and a clay pot
> (but sometimes I use a round covered corning ware baking dish and an
> electric oven)
>
> 1 cup lentils, rinsed
> 1/2 cup barley, rinsed
> 1 onion, chopped
> 2 carrots, chopped
> 2 stalks celery, chopped
> 1/2 can diced tomatoes
> spices ... choose one set
> (Middle Eastern: cumin, etc.)
> (Italian: oregano, etc.)
> (French: thyme, etc.)
> Salt & pepper
> add water nearly to top (but not to cover)
>
> Do not fear the hot pepper! Add 'em if you like 'em.
>
> Bake, covered, 350 degrees F for one hour
>
> Stir in 1 sweet potato, diced
> Any left-over spinach or other vegetables hanging out in the fridge
> If desired, a handful of raisins (or currants) and nuts (pinenuts, 
> walnuts,
> or pecans)
> If not vegan/vegetarian, add a cooked sausage, cut up (or any left-over
> meat or game)
>
> Bake 1/2 hour more
> Serve with fresh cheese (or sour cream), hot pickled peppers, and warm
> flatbread
> A wedge of iceberg lettuce adds cool crunch
> -M
>
>
> On Tuesday, November 29, 2016, Lynn Ronkainen <houstonklr at gmail.com> 
> wrote:
>
>> please provide recipe??
>>
>>