From a Cook Book I own: Peanut Soup and Fried Leeks
Peanut Soup ingrediants
-2 TBS extra virgin olive oil
-1 onion finely chopped
-4 scallions,trimmed and finely chopped
-3 cloves garlic, minced
-2 to 3 tsp minced fresh ginger
-1/2 scotch bonnet chili or 1 jalapeno chili,seeded and minced
-1 TBS all purpose flour
-about 3 c chicken stock
-3 c milk
-2 c chunky style peanut butter
-salt and pepper to taste
-1/2 c freh parsley
-1 to 2 TBS lime juice
Fried Leeks ingrediants
-2 Leeks trmmed,cut in half,washed well and dried thoroughly
-about 1 c oil for frying
1.Heat the olive oil in a large sauce pan over medium heat. Add onion,scallions,ginger,garlic,and chili, and cook until soft but not brown, 3 to 4 minutes. Stir in the flour and cook for 1 minute. Remove the pan from the heat.
2.Whisk in the chicken stock and bring the soup to a boil. Whisk in the milk, peanut butter, salt and pepper, parsley, and 1 TBS of lime juice. Gentley simmer the soup, uncovered stirring from time to time, until creamy and well flavored, about 10 minutes. Correct the seasonings, adding salt or lime juice to taste. If the soup is too thick, add a little more stock or water.
For the leeks
1.Cut the leeks into 2 in sections. Slice these sections lengthwise as thinkly as possible to make toothpick-thin slivers of leeks. Blot well between 2 paper towels.
2.Just before serving, pour oil to a depth of at least 1 inch in a small frying pan or electric skillet, and heat to 350 F. Fry the leeks, turning with a slotted spoon,until crisp and golden brown, about 1 minute total. Work in several batches if necessary, as not to crowd the pan. drain on paper towels
put soup into bowls garnish with leeks