Peanut Soup Made The Stop Memorable

During a trip to Bellingham, Lillian Young of Seattle stopped for lunch at the Colophon Cafe & Deli in the historic district of Fairhaven. She especially enjoyed a bowl of Original African Peanut Soup.

Co-owner Taimi Dunn says the spicy, hearty soup has been a favorite, served daily for more than eight years. You can make it with or without the turkey or chicken, she says.

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-------------------------------- THE ORIGINAL AFRICAN PEANUT SOUP -------------------------------- 8 servings; approximate preparation time 20 minutes

1 ounce fresh ginger root, peeled and cut into small pieces

3 medium cloves garlic, peeled and coarsely chopped

1 teaspoon crushed red pepper flakes

1 (14 1/2-ounce) can peeled and diced tomatoes

1 3/4 cups dry roasted unsalted peanuts, divided

1 small onion, peeled and coarsely chopped

2 tablespoons melted butter

2 tablespoons flour

1 (12-ounce) can chicken consomme (or 14 1/2-ounce can chicken broth)

1 1/2 cups water

1 pound boned and diced chicken or turkey

1 pound plum tomatoes, peeled and diced

1/2- 3/4 teaspoon salt

1. Combine the ginger, garlic and crushed red peppers in a food processor, processing until finely chopped. Add the canned tomatoes, 1 1/2 cups peanuts and onion, processing until finely chopped. Pour into a large pan.

2. Whisk the melted butter and flour together. Add the chicken consomme or broth, water, chicken, plum tomatoes and salt to the soup pan. Bring to a boil and stir in the flour-butter mixture. Reduce the heat and simmer 45 minutes to 1 hour, stirring often to prevent sticking. Add a little more water if the soup gets too thick.

3. Garnish with the remaining 1/4 cup peanuts.

Data per serving Calories 364 Protein 27g Fat 23g Carbohydrates 14g Sodium 495mg Saturated fat 6g Monounsaturated fat 10g Polyunsaturated fat 7g Cholesterol 59mg