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Tidewater Peanut Soup

Chef.at.Home's picture
Ingredients
  Butter/Margarine 2 Tablespoon
  Green onions 5 , trimmed and sliced thin (Including Tops)
  Stalk celery 1 , minced
  All purpose flour 3 Tablespoon
  Canned chicken broth 14 Ounce (1 Can)
  Milk 2 Cup (32 tbs)
  Cream style peanut butter 1⁄2 Cup (8 tbs)
  Lemon juice 1 1⁄2 Teaspoon
  Liquid red pepper seasoning 1⁄8 Teaspoon
  Salt To Taste
  Chopped roasted peanuts 1⁄4 Cup (4 tbs)
  Minced chives 2 Tablespoon
Directions

1. Melt butter or margarine in a large, heavy saucepan over moderate heat, add green onions and celery and saute 12 to 15 minutes until soft. Blend in flour, slowly add chicken broth and milk; heat, stirring constantly, until thickened. Strain soup, returning liquid to pan; puree green onions and celery. Mix puree into soup.
2. Set soup over low heat, add peanut butter and beat until well blended. Add lemon juice, liquid red-pepper seasoning; taste and add salt, if needed. Heat, stirring occasionally, for 15 to 20 minutes do not boil.
3. Ladle into soup bowls and top with sprinklings of chopped peanuts and minced chives.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Indian
Course: 
Appetizer
Method: 
Saute
Ingredient: 
Peanut
Interest: 
Healthy

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