Savory Cream Of Peanut Soup Food

SAVORY CREAM OF PEANUT SOUP

Steps:

• Melt butter in a large saucepan over medium heat. Cook and stir onion and celery in hot butter until soft, about 8 minutes. Stir flour into butter to incorporate. Gradually whisk chicken stock into flour mixture. Bring mixture to a boil, reduce heat to medium-low, and cook at a simmer until thickened, about 5 minutes.
• Remove saucepan from heat. Stir peanut butter and evaporated milk into stock until peanut butter melts into the mixture. Return saucepan to low heat. Cook at a simmer until flavors have blended, about 15 minutes. Garnish with roasted peanuts to serve.

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.

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.

SPICY PEANUT SOUP

Steps:

• In a large saucepan, cook carrots and onion in oil over medium heat for 2 minutes. Add garlic; cook 1 minute longer., Stir in sweet potato; cook 2 minutes longer. Stir in peanut butter and curry paste until blended. Add the broth, tomatoes, bay leaf, thyme and pepper., Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until sweet potatoes and carrots are tender. (Soup will appear curdled.) Discard bay leaf and thyme sprig. Stir soup until blended., Sprinkle with peanuts.

SAVORY CREAM OF ONION SOUP

Steps:

• Peel the onions, cut them in half, and thinly slice them.
• In a large flame proof casserole, combine the onion slices, butter, olive oil, and salt.
• Cover and cook over moderatlely low heat, tossing frequently, until the onions are very soft and just beginning to color, 30-to-35 minutes.
• Add the flour and stir to mix.
• Increase the heat to moderately high and cook, stirring, for 2 to 3 minutes without allowing the flour to brown.
• Gradually stir in the broth and water.
• Bring to a boil, stirring frequently.
• Reduce the heat to moderate, add the savory, and cook at a low boil for 25 minutes.
• Remove the savory if you've used fresh.
• In batches, puree the soup in a blender or food processor until smooth.
• Return to the pot and add the cream and cayenne.
• Simmer for 5 minutes.
• Season with additional salt to taste.