Easy Peanut Butter Soup Food

WEST AFRICAN PEANUT SOUP

Steps:

• Heat the oil in a large, heavy pot. Add onions and ginger, and cook for 5-10 minutes until the onions are very soft and translucent, but not browned.
• Add tomato paste and mix with the onions until they are well coated. Add the sweet potatoes to the pot, season with salt and cayenne pepper, and mix with the onion and tomato paste mixture.
• Pour the vegetable broth or water into the pot and bring mixture to a boil. Lower the heat to a simmer and cover for 20 minutes, until the sweet potatoes are cooked. Stir in the peanut butter until it's well blended with the mixture. Add spinach and/or chicken, if desired, and stir to combine.
• Serve over white rice with crushed peanuts, if desired.

AFRICAN PEANUT SOUP

Steps:

• Heat oil in a large stock pot over medium high heat. Cook onions and bell peppers until lightly browned and tender, stirring in garlic when almost done to prevent burning. Stir in tomatoes, vegetable stock, pepper, and chili powder. Reduce heat to low and simmer, uncovered, for 30 minutes.
• Stir in rice, cover, and simmer another fifteen minutes or until rice is tender. Stir in peanut butter until well blended, and serve.

PEANUT SOUP

Steps:

• Heat oil in a large pot over medium. Add carrot and onion; season with salt. Cook, stirring occasionally, until vegetables are soft but have not taken on any color, about 5 minutes. Add peanuts, broth, and 3 cups water; bring to a boil. Reduce heat and simmer, uncovered, until peanuts are tender, about 1 hour, 20 minutes.
• Working in batches (do not fill jar more than halfway), puree soup in a blender until smooth, about 1 minute. (Or use an immersion blender.) Strain through a fine-mesh sieve, pressing on solids to remove as much liquid as possible. Return to pot and reheat over low, if necessary.
• Stir lemon juice into soup. Season with salt and pepper and serve, topped with apple, red-pepper flakes, and a drizzle of oil.

PEANUT BUTTER SOUP

Steps:

• Mix soup in small sauce pan per label directions
• Add 2 Tbs of Peanut Butter
• Heat soup on medium heat, stirring occasionally, until Peanut Butter is melted and soup is heated through
• Ladle into bowl and sprinkle to taste with celery salt
• Serve with oyster crackers.

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.

AFRICAN PEANUT SOUP

Steps:

• Prepare the brown rice according to package instructions.
• Bring the vegetable broth to the boil.
• Cut the onion, carrot and courgette and add them to the broth.
• Add the garlic and ginger to the broth as well.
• Add the peanuts.
• Add the tomato paste and peanut butter to the mixture.
• Add the soy sauce last but check it's not already too salty.
• If you like it spicy add the hot sauce.
• Let it simmer nicely until the rice is ready.
• Serve in a bowl, eat. Yum!

SPICY THAI PEANUT NOODLE SOUP

Steps:

• Add the vegetable broth to a large soup pot and bring to a simmer.
• Add the mushrooms, tofu, and chilis to the broth and let simmer.
• In a separate pot, cook the rice noodles according to package directions. When done, rinse, and set aside in a bowl.
• Prepare the soup base while your noodles and soup simmer. Add all ingredients except the peanut flour, and blend in a high-speed blender.
• Add peanut flour to soup base along with about a cup of the soup broth, and blend. Scrape down the sides to incorporate fully.
• When completely smooth, scoop the soup base into the simmering pot of vegetable broth and use a whisk to incorporate fully into the broth (you may notice some clumps, but keep whisking).
• When simmering again, add the noodles and bell peppers.
• When noodles and bell peppers are heated (after a few minutes), serve, garnish, and enjoy!

EASY VIRGINIA PEANUT SOUP

Steps:

• Heat a medium saucepan over medium-high heat. Add 3 tablespoons butter and swirl until melted.
• Add the vegetables and sauté until the onions are translucent, about 7 to 10 minutes, stirring occasionally.
• Stir in the last tablespoon of butter and stir until melted.Sprinkle the flour over the vegetables, one tablespoon at a time, and stir between each additional to prevent lumps.
• Continue cooking the vegetables 3 to 5 more minutes or until the flour is a light golden brown.
• Stir in the chicken stock and bring a boil. Reduce heat and simmer 10 minutes or until thickened.
• Add the peanut butter and spices. Use an immersion blender (or pour the liquid into a blend being careful as you blend) to blend the vegetables into a smooth and creamy soup. If you want your soup super creamy, you can pass it through a fine mesh strainer to remove any lumps.
• Pour the cream into the saucepan and simmer an additional 10 minutes.
• Garnish with peanuts before serving.

PEANUT BUTTER SOUP RECIPE

Steps:

• Melt butter over low heat, add onion and celery; saute for about 10 minutes.
• Blend in flour and salt, cook until mixture bubbles, stirring constantly.
• Slowly add hot broth stirring constantly as mixture thickens, then add scalded milk continuing to stir.
• Bring to a boil and cook for 5 minutes; continue to stir.
• Remove from heat.
• Measure peanut butter into a small bowl and gradually stir in 1 cup of cooked mixture.
• Blend until smooth.
• Pour this into the remaining hot mixture and mix well with whisk until peanut butter is well blended.
• Return to heat and heat throrougly.
• Pour into bowls and granish.

VIRGINIA PEANUT SOUP

Steps:

• Melt butter in a large Dutch oven or soup pot over medium-high heat. Add onion and celery and sauté until soft, but not brown (about 5-7 minutes). Stir in flour until well blended, about 1 minute.
• Add chicken broth, stirring constantly, and bring to a boil. Reduce heat to low and simmer broth uncovered for about 10 minutes (to allow the broth to thicken slightly). Remove from heat and puree with a hand-held stick blender, in a food processor, or in batches in a regular blender.
• Add peanut butter and cream, stirring to combine. Heat over low heat, just until warmed through and peanut butter is melted (do not boil). Ladle into individual bowls and garnish with chopped peanuts, parsley and/or sliced green onion.

AFRICAN PEANUT SOUP

Steps:

• Heat 2 tablespoons of peanut oil in a large Dutch oven or stockpot over medium-high heat. Add curry powder and cook, stirring constantly for 1 minute. Add onions and cook, stirring occasionally, for 2 minutes. Add garlic and cook for 1 more minute. Stir in sweet potatoes, chicken broth and tomatoes, and bring soup to a boil. Simmer, covered, 20 to 30 minutes.
• In a large skillet, heat the remaining teaspoon of peanut oil. Add the turkey and cook, stirring with a wooden spoon to break up any clumps until cooked through. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Drain on paper towels.
• Add cooked ground turkey, the remaining 1/2 teaspoon salt, cayenne, peanut butter, and coconut milk to the soup, stirring to combine. Bring mixture to a simmer and cook for 20 minutes.

20 BEST WAYS TO USE PEANUT BUTTER

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a peanut butter recipe in 30 minutes or less!

PEANUT BUTTER SOUP

Steps:

• On medium heat put your chicken in a big saucepan and add 2 cups of water with salt, 1/2 of the onions and the seasoned salt and let it simmer for about 10 minutes
• In blender add the other half of the onions, tomatoes, garlic, ginger and 2 more cups of water and blend the ingredients till its smooth
• Pour the tomato blend mix of the simmering chicken and spices and let it boil for another 10 minutes.
• Pour the peanut butter with about 3-4 cups of water in a blender / food processor and let it blend till its nice and smooth
• Pour the peanut butter mix over the chicken and the other ingredients and let boil for another 30 - 45 minutes. Now you can enjoy your world famous peanut butter soup!

BUTTERNUT & PEANUT BUTTER SOUP

Steps:

• Heat the oil or butter in a large pan and add the butternut, carrots and onion. Fry gently for about 10 minutes to soften.
• Add the chicken stock, bay leaves, chilli, cinnamon and nutmeg. Season well with salt and pepper. Cover and leave to simmer on a medium heat for 15 minutes.
• Whilst the vegetables are simmering, cut off the crusts from the bread and cut into crouton sized chunks, approx 2cm square. Heat a splash of oil and gently fry in a frying pan, turning regularly, until golden brown and crisp on all sides. When cooked, remove from pan and cover with kitchen towel to keep warm.
• When the butternut, carrot and onion are soft and cooked through, remove from the heat and pour into a food blender. Add the peanut butter and blend until liquidised. If using crunchy peanut butter you may still have some small nuts left but this adds a delicious crunch to the soup)
• Pour into serving bowls, top with the croutons, sour cream and chopped coriander. Enjoy with fresh bread.

PEANUT SOUP

Steps:

• In a heavy soup pot melt the butter. Add the onion, garlic, flour and peanut butter. Stir until very smooth. Beat in the stock and season well with salt and pepper. Simmer over low heat until thick, about 20 minutes. Stir in the cream and heat through. Serve warm with ground peanuts.

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.