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Fall Peanut Soup

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  Unsalted butter 2 Tablespoon
  Stalk celery 1 , chopped
  Onion 1 Small, chopped
  Carrot 1 , peeled and chopped
  All purpose flour 2 Tablespoon
  Chicken stock 8 Cup (128 tbs) (Use Warm)
  Bay leaf 1
  Smooth peanut butter 2 Cup (32 tbs)
  Honey 1 1⁄4 Tablespoon (1 Generous Tablespoon)
  Heavy cream 1 Cup (16 tbs)
  Freshly ground pepper To Taste
  Salt To Taste

In a heavy 3-quart saucepan over medium heat, melt the butter and saute the celery, onion, and carrot until the onion is translucent, about 5 minutes.
Add the flour and stir until incorporated.
Continue to cook and stir for 3 minutes.
Add the chicken stock and stir to mix thoroughly.
Bring to a simmer and add the bay leaf and peanut butter.
Blend thoroughly and simmer for 40 minutes, stirring frequently.
Add the honey and stir.
Remove from the heat, strain, and add the heavy cream.
Adjust the seasoning with salt and pepper and garnish with chopped peanuts, if desired.

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