This is a most interesting soup. It is a medium puree sparkled with peanut butter and lemon. The Sudanese usually add rice but it is omitted here since rice is served with the entree. Three cloves of garlic may be a bit strong so start with one clove and test the soup as it cooks to see if you would prefer a more penetrating garlic flavor.
Yield: 2 quarts of soup (8 1-cup portions).
In a 6-quart saucepan:
Simmer: 3 Ibs. LAMB BONES in
2 quarts WATER
2 tsp. SALT for one hour.
Add: 1/2 Ib. WHOLE ONIONS, peeled
1/2 Ib. CARROTS, peeled and cut in chunks
1/2 Ib. CABBAGE, cut in small wedges
1/2 Ib. STRING BEANS, trimmed
3 cloves GARLIC, chopped finely
Simmer for 1 hour until vegetables are thoroughly cooked.
Remove lamb bones and put the mixture through a sieve or food mill.
Add: 4 Tbs. PEANUT BUTTER thinned with
1 LEMON (juice of)
1/2 cup COOKED RICE (optional).
Correct the seasoning with salt, pepper, etc.
Serve in soup bowls, about 1 cup per portion.