Peppery Peanut Soup


 This recipe serves 4


  • 2 tsp butter Butter, without salt
  • 1/2 cup celery, finely chopped Celery, raw
  • 1 clove garlic, finely chopped Garlic, raw
  • 1 Tbs flour Wheat flour, white, all-purpose, enriched, unbleached
  • 4 cups chicken stock Soup, chicken broth, canned, prepared with equal volume water, commercial
  • 1/4 cup light cream Cream, fluid, light (coffee cream or table cream)
  • 3 Tbs peanut butter Peanut butter, smooth style, with salt
  • 1/4 tsp salt Salt, table
  • 1/8 tsp cayenne pepper (m ore if desired)
  • 2 scallions, trimmed and sliced diagonally into very thin ovals


Step 1

Melt butter in a large heavy bottomed pot over medium-low heat. Add the celery and garlic and cook them for two mins.

Step 2

Stir in flour and cook for one minute, stirring constantly. Whisk in the stock, peanut butter, salt and pepper, and simmer the mixture for 15 mins.

Step 3

Stir in scallions and the cream, and let soup heat through before serving


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