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

[Lynn Ronkainen]

It lasts in the fridge and tastes better several days later too....

I think I've even frozen it for when I was taking soup to work around the 
time I cooked it for the first time.
L

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

--------------------------------------------------
From: "Jay Weigel" <jay.weigel at gmail.com>
Sent: Wednesday, November 30, 2016 11:31 AM
To: <magdalen at herberthouse.org>
Subject: Re: [Magdalen] GoldenTulip Soup Re: Chestnuts Roasting on an 
OpenFires,

> Wow, that makes a LOT of soup! Now to figure out how to scale it down for
> two......
>
> On Wed, Nov 30, 2016 at 12:20 PM, Lynn Ronkainen <houstonklr at gmail.com>
> wrote:
>
>> 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
>>
>> --------------------------------------------------
>> 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??
>>>>
>>>>
>>>>