CREAMY BACON-VEGETABLE SOUP
Please everyone at the table with this Creamy Bacon-Vegetable Soup. Our Creamy Bacon-Vegetable Soup is packed with delicious, savory flavor.
Provided by My Food and Family
Categories Home
Time 50m
Yield 6 servings, 1 cup each
Number Of Ingredients 9
Steps:
- Cook and stir bacon in large saucepan on medium heat until crisp. Remove bacon from pan with slotted spoon; drain on paper towels.
- Add carrots, celery and onions to bacon drippings in pan; cook 8 to 10 min. or until crisp-tender, stirring occasionally. Add garlic and flour; cook 2 min., stirring frequently.
- Stir in beans and broth; bring just to boil. Simmer on medium-low heat 25 min. or until vegetables are tender, stirring in cream cheese for the last 5 min. Remove from heat. Stir in bacon.
Nutrition Facts : Calories 320, Fat 17 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 55 mg, Sodium 1230 mg, Carbohydrate 26 g, Fiber 8 g, Sugar 4 g, Protein 18 g
CREAMY PEANUT BUTTER SOUP
This is a quick 'n easy 3 ingredient soup recipe.
Provided by Cindi M Bauer
Categories Other Soups
Time 15m
Number Of Ingredients 3
Steps:
- 1. In a saucepan (over low heat), stir soup into peanut butter, adding a little at a time; stir until well blended.
- 2. Add milk, heat through; stirring occasionally.
- 3. If desired, season soup with a bit of black pepper.
- 4. Ladle soup into cups, mugs, or bowls, and serve.
PEANUT BUTTER SOUP
A very creamy and delicious soup, wholesome too. Great to have on a cold day. I am told this recepie comes from Africa. Sandra Phinney made this amazing soup for a winter lunch and got it off the internet and modified it out of her own imagination. You can use smooth or crunchy peanut butter.
Provided by reya doucette
Categories Low Cholesterol
Time 1h
Yield 14 serving(s)
Number Of Ingredients 11
Steps:
- Boil onion, garlic, jalapeno, cayenne and paprika in one cup water for 20 minutes till onions are well soft.
- Blend the above till smooth. Place back in pan with stock. Add 1 cup of peanut butter and stir till dissolved.
- Make a rue with the butter and flour, add the cold milk and stir to smooth liquid.
- Add rue and milk mix to stock mix and stir constantly over medium high heat or it will stick and burn at the bottom of the pan. Bring to a boil and cook for 5 minutes.
- Add salt if necessary.
- Serve hot with a green salad.
Nutrition Facts : Calories 166.6, Fat 12.4, SaturatedFat 3.6, Cholesterol 8.9, Sodium 204.6, Carbohydrate 8.6, Fiber 1.3, Sugar 3.2, Protein 7.2
CREAM OF PEANUT SOUP
Provided by Food Network
Time 35m
Yield 6 cups
Number Of Ingredients 9
Steps:
- MELT butter in medium saucepan. Cook celery and onion until onion is tender, but not browned. Stir in flour and cook about one minute. Whisk in chicken broth, cooking until thickened and bubbly.
- REMOVE from heat. Puree mixture in batches, in a blender, until smooth. Return to saucepan.
- ADD the peanut butter and milk, stirring to blend thoroughly. Heat through, but do not boil. Serve hot or cold. Garnish with snipped chives and chopped peanuts, if desired.
VIRGINIA PEANUT SOUP
Provided by Food Network
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Melt the butter in a heavy bottomed pot over medium heat. Add the onion and cook until translucent, about 10 minutes. Bring the chicken stock to a boil in a medium saucepan. Whisk in the flour all at once and cook until the mixture has a toasty aroma. Whisk the stock into the flour mixture in a slow, steady stream until smooth. Add the heavy cream and peanut butter to the soup and stir to combine. Stir in the hot sauce and lime juice and season, to taste. Garnish with the chopped peanuts and scallions.
CREAMY CHICKEN PEANUT SOUP
A savory cream soup with a great peanut butter flavor.
Provided by leia
Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes Cream of Chicken Soup Recipes
Yield 9
Number Of Ingredients 7
Steps:
- In a 4 quart saucepan saute celery and onion in butter overmedium-high heat. Saute until celery and onion are tender, approximately five minutes.
- Remove from heat and add the flour and peanut butter, stirring until melted. Once melted gradually stir in chicken broth.
- Return to medium-high heat and bring to boil for two minutes. Reduce heat and simmer uncovered approximately 10 minutes, stirring occasionally.
- Stir in heavy cream and heat through.
Nutrition Facts : Calories 403.5 calories, Carbohydrate 9.3 g, Cholesterol 72.5 mg, Fat 38.9 g, Fiber 2.6 g, Protein 8.3 g, SaturatedFat 15.4 g, Sodium 228.7 mg, Sugar 3 g
CREAMY PEANUT BUTTER SOUP
Make and share this Creamy Peanut Butter Soup recipe from Food.com.
Provided by Cindi M Bauer
Categories Kid Friendly
Time 10m
Yield 2 serving(s)
Number Of Ingredients 3
Steps:
- In a saucepan (over low heat), stir soup into peanut butter; adding a little at a time, stir until well blended.
- Add milk, heat through; stirring occasionally.
- If desired, season soup with a bit of black pepper.
- Yields: 2 servings.
Nutrition Facts : Calories 398.2, Fat 23.8, SaturatedFat 7.8, Cholesterol 25.6, Sodium 827.4, Carbohydrate 35.2, Fiber 3.8, Sugar 15.3, Protein 16.6
MARK BITTMAN'S SENEGALESE PEANUT SOUP
Variation: Creamy peanut soup Like velvet, but peanutty velvet: Omit the collards or kale. Then in step 3, along with the peanut butter, stir in 1 cup heavy cream, rice milk, or coconut milk, either made from scratch or canned (use ½ can, slightly less than 1 cup, with a little water). Use an immersion blender to puree the soup in the pan. Or cool the mixture slightly, pour into a blender, and puree carefully. Gently reheat the soup, taste and adjust the seasoning, and garnish with the remaining peanuts.
Provided by Karen in MA
Categories Clear Soup
Time 35m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Use the flat side of a wide knife or cleaver or a small food processor to break the peanuts into large pieces.
- Put the oil in a deep skillet or medium saucepan over medium-high heat. When hot, add the onion, ginger and garlic and cook, stirring occasionally, until the vegetables are soft, 3-5 minutes.
- Add ½ cup of the peanuts and the cayenne. Sprinkle with salt and pepper. Stir in the stock and sweet potatoes, bring to a boil, and turn the heat down to medium-low so that the soup bubbles gently. Partially cover the pan and cook, stirring occasionally, until the potatoes are just tender, about 10 minutes.
- Stir in the tomatoes, collards and peanut butter. Cover and cook until the collards are tender, 5 to 8 minutes. Taste, adjust the seasoning, and serve garnished with the remaining peanuts.
CREAMY PEANUT BUTTER & BACON SOUP
Very heavily modified from an old recipe for boiled peanut soup when I had a hankering, but not all the ingredients I needed. A few rounds of tinkering later, voila! Delicious and indulgent.
Provided by willaokati
Categories < 60 Mins
Time 1h
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Dice bacon strips and fry until crispy; remove the bacon pieces & reserve 3 tablespoons bacon grease.
- Dice 1 onion (medium to large) and cook in the reserved bacon grease until onions are soft and translucent.
- Add 3 cups of chicken stock.
- Add 1 cup of half and half (can also use 2% milk).
- Add 1/4 teaspoon of cayenne pepper (more or less to taste).
- Add 1 teaspoon kosher salt (more or less to taste).
- Add 1/2 cup of smooth peanut butter.
- Optional: toss the crispy bacon bits back in the soup pot (healthy? not in this kitchen! And it tastes so good.).
- Stir until combined and bring to a boil, then reduce to a simmer.
- Simmer for at least 20 minutes, stirring occasionally.
- If you like a creamy soup, you can use a stick blender on this to blend in the onions.
- Serve hot, with an optional garnish of chopped green onions.
Nutrition Facts : Calories 381.1, Fat 29, SaturatedFat 9.5, Cholesterol 33.2, Sodium 1079.4, Carbohydrate 17.9, Fiber 2.4, Sugar 7.1, Protein 15.7
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