Peanut Soup


prep 0:20       total 1:00


6 servings



2 tbsp. unsalted butter
1 stalk celery, trimmed and diced
1/2 cup diced onion
3 tbsp. all-purpose flour
1 qt. chicken stock
1 cup creamy peanut butter
1 cup light cream
Salt and freshly ground pepper to taste
Chopped roasted peanuts for garnish


Heat the butter in a saucepan over medium heat. Add the celery and onion and saute for 3 minutes, stirring frequently, or until onions are translucent. Turn the heat to low, and stir in the flow. Cook the flour over low heat, stirring constantly, for 2 minutes.

Whisk in the chicken stock, and bring to a boll. Simmer for 3 minutes, and then puree in a food processor fitted with the steel blade or in a blender.

Return the soup to the pan, and whisk in the peanut butter and cream. Heat over low heat until it reaches a simmer, then remove from the beet, season with salt and pepper to taste and serve. Garnish each serving with some chopped peanuts.

Author's Comments

Note: The soup can be prepared up to 3 days in advance and refrigerated, tightly covered. Reheat over low heat.<br />
<br />
From King&#039;s Arms Tavern in Williamsburg, Virginia

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1 Recipe Reviews


rodr reviewed Peanut Soup on March 27, 2005

OK jinny71,
You got me hooked! When I told my friend that I was making Peanut Soup she thought that I was Nuts. But after having a bowl she said it was good and that she would like some more & I sent her home with the recipe that she asked for.