Cream Of Peanut Soup With Cayenne
Makes 10-12 servings
Ingredients
1/4 cup (1/2 stick) unsalted butter
1 onion, minced
2 celery ribs, minced
1/4 cup red bell pepper, minced
3 TB AP flour
2 quarts chicken stock
2 cups smooth peanut butter
1-1/2 cups half-and-half*
1/2 tsp cayenne pepper
Salted peanuts, finely chopped, for garnish
Directions
In a soup pot, melt the butter over medium heat. Add the onion, celery, and bell pepper, and cook, stirring often, until soft, about 4 minutes. Stir in the flour and cook for 2 minutes.
Add the chicken stock, stir well, increase the heat to high, and bring to a boil, stirring constantly. Reduce the heat to medium and cook, stirring often, until slightly reduced and thickened, about 15 minutes. Pour into a sieve set over a large bowl, and strain the mixture, forcing the vegetable through to extract as much flavor as possible. Return the liquid to the pot, and add the peanut butter, half-and-half, and cayenne.
Warm over medium-low heat, stirring often, for about 5 minutes, taking care not to let the soup boil. Serve garnished with the chopped peanuts.
Recipe courtesy of The Founding Foodies, Dave DeWitt
*substitute dairy of your choice if half-and-half isn't available, though results may vary.
Makes 10-12 servings
Ingredients
1/4 cup (1/2 stick) unsalted butter
1 onion, minced
2 celery ribs, minced
1/4 cup red bell pepper, minced
3 TB AP flour
2 quarts chicken stock
2 cups smooth peanut butter
1-1/2 cups half-and-half*
1/2 tsp cayenne pepper
Salted peanuts, finely chopped, for garnish
Directions
In a soup pot, melt the butter over medium heat. Add the onion, celery, and bell pepper, and cook, stirring often, until soft, about 4 minutes. Stir in the flour and cook for 2 minutes.
Add the chicken stock, stir well, increase the heat to high, and bring to a boil, stirring constantly. Reduce the heat to medium and cook, stirring often, until slightly reduced and thickened, about 15 minutes. Pour into a sieve set over a large bowl, and strain the mixture, forcing the vegetable through to extract as much flavor as possible. Return the liquid to the pot, and add the peanut butter, half-and-half, and cayenne.
Warm over medium-low heat, stirring often, for about 5 minutes, taking care not to let the soup boil. Serve garnished with the chopped peanuts.
Recipe courtesy of The Founding Foodies, Dave DeWitt
*substitute dairy of your choice if half-and-half isn't available, though results may vary.
? Great recipe and time to get out of our comfort zones and try something new!!
