Nut House Soup®

A Chitty's old Virginy favorite, first brought over by slaves in the colonial days. Now the dish is a staple for classy Virginia farmhouse restaurants.

Chitty's version is a variation on peanut soup, using almond butter as well as some fresh thyme from his "Legalize it Dude!" Hydroponic Protest Garden™.

Starting with Chitty's Famous Pork Rib/Duck Stock®, fresh hydroponic thyme, carrots, potatoes and onions are cooked. The cooked solids are strained and food-processed. Then they are returned to the stock with peanut and almond butter. Once Chef Chit is confident that the nut butters have commingled with the hearty stock, he slowly whisks in heavy whipping cream.

This is a hearty Winter soup; best served by the cup due to its extreme belly filling properties. Chitty says garnish with chopped nuts!

Oh, and Chitty says,

"Keep eatin! Email me at chittysroadhouse@gmail.com if you need help recreating any of my recipies!"

Malaysian Goat Curry

We start with a fine goat shank from Your Dekalb Farmer's Market.

Then we brown the goat with onions and garlic.

Then we throw all contents from the browning in a slow cooker with potatoes, curry, cashew butter, tomato puree, basil and other spices.

(Check the Herb Garden)

Chitty says, "Legalize it DUDE!"

After the Potatoes are cooked, Chitty mashes them ever-so-slightly.

We slow cook that for 24 hours and then add a can of coconut creme. Best served over rice.