Creamy Peanut Soup Food

CREAMY PEANUT BUTTER SOUP

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.

KING'S ARMS TAVERN CREAM OF PEANUT SOUP

Steps:

• Saute onion and celery in butter until soft.
• Do not brown.
• Stir in the flour until well blended.
• Add chicken broth/stock, stirring constantly and bring to a boil.
• Remove from heat.
• Puree in a food processor or blender.
• Add peanut butter and cream, stirring to blend thoroughly.
• Return to low heat and heat just until hot.
• Do not boil.
• Serve garnished with chopped peanuts.

CREAMY PEANUT SOUP

Steps:

• Melt butter in Dutch oven on medium heat. Add celery and yellow onions; cook 5 min. or until crisp-tender, stirring occasionally. Stir in flour; cook and stir 2 min. Add chicken broth, peanut butter and Worcestershire sauce; stir. Bring just to boil, stirring frequently; simmer on medium-low heat 10 to 12 min. or until peanut butter is completely melted and mixture is well blended, stirring occasionally.
• Add cream cheese; cook and stir 5 min. or until cream cheese is completely melted and soup is heated through.
• Blend soup, in small batches, in blender until smooth.
• Serve topped with nuts and green onions.

CREAM OF PEANUT SOUP

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.

CREAMY PEANUT SOUP

Steps:

• In a large saucepan, melt butter over medium-high heat.
• Add onion, celery, red pepper flakes and garlic.
• Cook 5 minutes or until tender.
• Sprinkle flour over mixture.
• Stirring constantly, cook one minutes until well blended.
• Whisking constantly, add chicken broth, peanut butter and soy sauce.
• Reduce heat to medium-low; whisking frequently, simmer about 15 minutes.
• Garnish with peanuts and serve hot.

PEANUT SOUP

Steps:

• Rinse the smoked turkey, then add it to a large pot with the salt. Cut the onion in half and add one of the halves to the pot; chop the other half and add it to the pot too. Add the ginger and habanero pepper, if using, then add water to cover. Cook over medium heat until the onion is translucent, the fat from the wings begins to render and the broth is very fragrant, about 15 minutes.
• Remove the habanero pepper, if using, and transfer it to a blender or food processor. Add the peanut butter, garlic and 3 cups water to the blender and blend 1 minute. Stir the peanut butter mixture into the broth; it will foam and bubbles will form on the surface. Cook, stirring continuously to stop it from boiling over, about 5 minutes; some of the foam/bubbles will disappear and the soup will settle.
• Remove the ginger from the soup, add it to the same blender (cut it into smaller pieces first, if desired) with 2 cups of the soup and blend until smooth. Stir the ginger mixture back into the soup. Transfer the onion half to the blender with 1 cup of the soup and blend until smooth; stir the mixture into the soup to combine. Stir in the tomato sauce. Let the soup simmer until it starts to thicken, about 5 minutes.
• If using the mushrooms, add them to the soup, cover and let simmer, about 5 minutes, then remove the cover (if not adding the mushrooms, proceed to the next step).
• Let the soup simmer over medium-low heat until the meat and mushrooms, if using, are tender and little oil patches form on the surface, about 10 minutes. Adjust with salt if needed. Serve with fufu, omo tuo or steamed rice.

VIRGINIA PEANUT SOUP

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 PEANUT BUTTER & BACON SOUP

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.

CREAMY PEANUT BUTTER SOUP

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.

CREAMY CHICKEN PEANUT SOUP

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.