Cream of Peanut Soup


 This recipe serves 6


  • 3 Tbs butter Butter, without salt
  • 1/2 cup onion, finely chopped Onions, raw
  • 1/2 cup celery, finely chopped Celery, raw
  • 1/4 cup flour Wheat flour, white, all-purpose, enriched, unbleached
  • 4 14oz cans chicken stock
  • 1 cup creamy peanut butter Peanut butter, smooth style, with salt
  • 1 cup whipping cream Cream, fluid, heavy whipping
  • dash tabasco sauce
  • chives, chopped Chives, raw


Step 1

Melt butter over medium heat. Add onions and celery sauting until soft about 6 mins. Add flour and stir for 2 mins. Mix in broth and bring to boil.

Step 2

Reduce heat and simmer to thicken, stirring occasionally, for about 30 mins, Mix in peanut butter and cream. Transfer to blender in batches and carefully puree ( Can be done a day ahead. Cover and refrigerate)

Step 3

Cook over low heat until warmed through. DO NOT BOIL. Ladle into bowls and garnish with a chopped chive and peanut mix


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