• Ingredients: 39
  • Serves: 6

Peanut soup with rice and scallions with roasted peanut or vegetable oil, large onions, diced, large bell peppers, 1 red and 1 green, diced into 1/2-inch chunks, chopped ginger, sweet potatoes, peeled and cut into 1-inch chunks, large garlic cloves, finely chopped, salt and freshly ground black pepper, cayenne pepper or red pepper flakes, or more to taste, crushed tomatoes in sauce, water, or chicken stock, or vegetable stock, peanut butter, box or 1/2 carton tofu, preferably soft, cooked rice, sliced scallions, including the firm greens.


For chicken and broth

For chile sauce

  • 6 fresh hot red Thai chiles or serrano chiles, chopped
  • 1 shallot, chopped
  • 2 tbsps. chopped peeled fresh ginger
  • 2 medium garlic cloves, chopped
  • 1/2 tsp. salt
  • 1/3 cup fresh lime juice

For rice

  • Garnish: fresh cilantro leaves or sprigs

For strudel and phyllo triangles

  • 3/4 cup hazelnuts, toasted, husked
  • 12 vanilla wafer cookies
  • 12 sheets fresh phyllo pastry or frozen, thawed
  • 1 cup unsalted butter, melted, cooled
  • vanilla ice cream
  • fresh mint sprigs

For cutting and dredging

  • About 1/4 cup confectioners’ sugar, for dusting the cutting board
  • 1/2 cup cornstarch sifted together with 1 cup confectioners’ sugar

For final assembly and decoration

  • Assorted nonpoisonous flowers

Berry compote


  1. Step 1 1. Warm the oil in a wide soup pot set over high heat. Add the onions, bell peppers, ginger, and sweet potatoes, and saute, stirring frequently until the onions have begun to color, 8 to 10 minutes, adding the garlic after the first 5 minutes.

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  2. Step 2 Add 1 teaspoon salt, several good twists of the pepper mill, and the cayenne to taste, and cook a few minutes longer.

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  3. Step 3 2. Add the tomatoes and scrape the pot to lift up any brown bits from the bottom. Add the water or stock, bring to a boil, then lower the heat and simmer, covered, for 25 minutes.

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  4. Step 4 4. Remove 2 cups of the soup and purée with the tofu until perfectly smooth. Return this mixture to the soup.

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  5. Step 5 (If you wish, purée the entire soup.) Taste for salt and for the heat level, adding more cayenne if desired.

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