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by Tiina |
Basel
| 21.11.2008
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galerie: mexikanisches fest
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Butch und Baumann peanut-soup Base
Rezept
22. November 2008 Tinaz
1 teaspoon of mustard seeds
1-2 chilis
large onion
5 mashed garlic cloves
pinch of sugar
piece of fresh ginger
freshly ground coriander
1 sip of St. James caribbean rum for the cook
1 sip for the soup
about 450g roasted peanuts/unsalted
3-4 red and yellow bell peppers
1 pumpkin
1 tin of sweet corn/fresh corn cob
carrots, optionally
2 1/2l chicken broth
celery stalks, roughly chopped
fresh coriander
1 organic lemon
salt/pepper
cooking: Heat oil to roast mustard seeds and chilis, also onion and garlic for 3 minutes. Add vegetables to roast for another 4 minutes and stir every now and then. Now add a sip of rum, let it evaporate, then pour in the broth, stir to mix all ingredients, season and bring it to the boil. Cover with a lid and allow to simmer for 15 minutes.
Remove the celery stalks, puree the soup with a handblender.
Roast peanuts without oil in a cast iron pan.
Add them to the soup.
Continue to simmer for 5 minutes.
Season to taste, if you like it with lemon zest and juice.
Before serving top with fresh coriander and chopped peanuts.
E'Guete (= enjoy your meal in Switzerland)
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