Sunday, October 12, 2008

Cream of Peanut Soup

With the fall chill in the air my thoughts have turned to warm and hearty soups. This recipe comes from one of my favorite books, full of comfort foods and traditional southern favorites. The book is The African American Heritage Cookbook by Carolyn Quick Tillery. If you love peanut butter this will be one of your favorite soups.

1/4 cup chopped celery
1 medium chopped onion
1/4 cup butter
2 teaspoons flour
2 quarts chicken broth
1 cup creamy peanut butter
1/4 teaspoon salt
1/8 teaspoon cayenne pepper, add more to taste
1 cup light cream
1/4 cup coarsely ground, unsalted peanuts, for garnish

In a large saucepan, over low heat, saute celery and onion in melted butter until onion is transparent. Add flour and blend until lump free. Slowly add chicken broth, continue to stir, and bring to a boil. Blend in the peanut butter. Add spices and simmer about 15 minutes. Just prior to serving, stir in cream and garnish with ground peanuts. Makes 4 to 6 servings.

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