Peanut Soup: Hot Meal to Haute Cuisine (from the National Peanut Board)

January 23, 2012

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This article is a re-print from the National Peanut Board. (http://energyforthegoodlife.org/?p=4662).  We enjoyed the article (it mentions our Peanut Soup) and thought you may enjoy it also.

 

Considered a southern delicacy in some parts of the country, peanut soup in America dates back to the early 1700’s. For decades, peanut connoisseurs have speculated about how this soup arrived and gained popularity in the United States. A recent article in the Seattle Weekly investigated the historical past behind peanut soup.

 

History shows that peanuts have been around since the Incan Empire. Peanuts are thought to have been brought to America by the Portuguese slave traders who served peanuts while they were in transit.

 

Hannah Raskin, columnist at the Seattle Weekly said, “… the slave diet would have included peanut soups, mushes and stews, perhaps styled after the tomato-based soups popular in central Africa or a Sudanese soup made with lamb bones, garlic and rice.”

 

However, it is still a mystery to how peanut soup became a popular dish at fine dining restaurants across the country. The first known recipe comes from an 1847 cookbook by a Sarah Rutledge, a housewife from South Carolina, who published a recipe for Ground Nut Soup. Her recipe includes a pint of oysters and peanuts ground with flour. After her book was published, several other variations of the soup appeared in newspapers and cookbooks.

 

In 1941, the National Peanut Council published a collection of peanut soup recipes from George Washington Carver. He is believed to have had the largest collection of peanut soup recipes during that time, including recipes for peanut bisque, peanut soups, a consommé, and purees.

 

Peanut soup became popular in American homes in the early twentieth century, as peanuts and peanut butter became available at grocery stores across the country.

 

Peanut soup is now served at several fine dining restaurants, America Eats Tavern in Washington D.C. and Wit and Wisdom in Baltimore both feature the soup on their menus. And recipes for a variety of peanut soups abound on websites like AllRecipes.com.

 

To make peanut soup at home, check out Montebello Kitchen’s Peanut Soup mix or try one of our recipes.

 

 

Montebello Kitchens
PO Box 610 GordonsvilleVA22942 USA 
 • 800-743-7687

Asparagus Cucumber herb salad recipe

November 22, 2011

Asparagus Cucumber herb salad recipe

Rating: 5

Yield: About 8 servings

What you will need

  • 2 pounds medium asparagus, trimmed
  • 3 cups sliced green onions
  • 3 cups english cucumbers, cut into 1/4 inch cubes
  • 1/4 cup Montebello Kitchens Citronette Dressing
  • 1 tbls fresh parsley, chopped
  • 1 tbls fresh chives, chopped
  • 1 tbls fresh mint, chopped
  • 1 tbls fresh tarragon, chopped

Instructions

  1. Saute asparagus or boil until crisp and tender (about 3-4 minutes)
  2. Remove asparagus from pan and place in ice water bath
  3. In same pan saute onions about 1 minute
  4. Drain asparagus and onions well, using a kitchen towel squeeze dry
  5. Combine all ingredients EXCEPT asparagus in a bowl
  6. Add Montebello Kitchens Citronette dressing. Salt and pepper to taste
  7. TO PLATE:
  8. Arrange asparagus on a plate and spoon cucumber mixture over
http://montebellokitchens.com/asparagus-cucumber-herb-salad-recipe/

What is Gluten?

September 20, 2011

What is Gluten?

Interesting information about Gluten.  Any thoughts?

http://culinaryarts.about.com/od/bakingdesserts/p/gluten.htm
culinaryarts.about.com

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