Cream Of Peanut Butter Soup Recipes

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.

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.

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.

PEANUT BUTTER SOUP

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.

CREAM OF PEANUT SOUP

Steps:

• 1. COOK celery and onion in butter in medium saucepan until onion is tender, but not browned. Stir in flour, stirring until well blended.
• 2. ADD chicken broth, cooking until thickened and bubbly. Remove from heat and rub through a sieve.
• 3. ADD peanut butter and milk, stirring to blend thoroughly. Heat through, but do not boil
• 4. SERVE hot or cold. Garnish with snipped chives and chopped peanuts, if desired.

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.

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.

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.

TOMATO SOUP WITH A TWIST

Steps:

• In a large saucepan, combine soup and peanut butter. Gradually stir in milk. Add cheese; cook and stir until peanut butter and cheese are melted and soup is heated through. Garnish with additional cheese.