*  Exported from  MasterCook  *
 
                   CARROT-PEANUT SOUP (LACTO VEGETARIAN)
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Soups
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2       tb           Unsalted margarine
    3       tb           Unbleached white flour
    1 1/2   c            Skim milk -- scalded
    1       lb           Carrots, peeled -- cut 1/2
                         Inch thick
    1 1/2   c            Vegetable broth
      1/4   c            Fresh cilantro -- chopped
                         Few cilantro sprigs
    6       tb           Peanuts, dry-roasted
                         Unsalted -- roughly chopped
      1/2   ts           Salt
      1/4   ts           Pepper
 
   Melt Margarine in large saucepan over medium heat; add
   flour and whisk 1 minute. Add milk and whisk until
   well blended. Remove from heat; set aside.
   
   In small sauce pan over medium heat, cook carrots in
   broth until carrots are tender, about 15 minutes.
   Strain reserving broth. Puree carrots in food
   processor or blender using small amounts of reserved
   broth as necessary. Add cilantro and 3 tablespoons
   peanuts; puree again.
   
   Transfer pureed mixture into milk mixture. Add
   remaining broth, salt and pepper. Chill. Garnish with
   remaining peanuts and cilantro.
   
   Recipe By     : Vegetarian Times-Amanda Cushman 7/94
   issue
   
   From: Conni Marais (X3648) On Fri, Aug
  
 
 
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