Cream of Georgia Peanut Soup Recipe

From Dorothy McNett's Recipe Book.

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See Also: Soups

Cream of Georgia Peanut Soup

From Dorothy McNett's Recipe Book at You can easily make your own peanut butter by using a food processor with the steel chopping blade in place. Simply whirl the peanuts until they turn into butter, perhaps drizzling in 1/2 teaspoon oil if necessary.

1/4 cup butter
1 large onion, finely chopped
2 ribs of celery, finely chopped
1 tablespoon flour
4 cups good quality chicken or vegetable stock
1 cup smooth peanut butter
2 cups light cream
chopped roasted peanuts for garnish

In heavy bottomed saucepan or stock pot combine butter, onion, and celery. Cook and stir several minutes and then whisk in the flour, blend well. Add the stock, bring to a boil. Reduce to low simmer and cook about 15-20 minutes to develop flavors, whisking from time to time. Whisk in the peanut butter and cream to heat thoroughly. Do not let it come to a boil. Serve in flat soup bowls, garnished with chopped roasted peanuts.

Recipe created 1996-05-18.

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