Cream Of Peanut Soup Recipes

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 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.

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.

CREAM OF PEA SOUP

Steps:

• Drain peas, reserving 1/3 cup liquid. Place peas and liquid in a blender or food processor; cover and puree until smooth. Set aside. In a large saucepan, saute onion in butter until tender. Stir in the flour, sugar, salt, pepper and sage until blended. Gradually add water; bring to a boil. Cook and stir for 2 minutes or until thickened. Stir in milk and pureed peas; heat through. Garnish with bacon.

CREAM OF PEANUT SOUP - KING'S ARMS TAVERN

Steps:

• Saute onion and celery in butter until soft but not brown. Stir in flour until well blended. Add chicken stock, stirring constantly, and bring to a boil. Remove from heat and rub through a sieve. Add peanut butter and cream, stirring to blend thoroughly. Return to low heat, but do not boil, and serve, garnished with peanuts. Note: This soup is also good served ice cold.

CREAM OF BUTTERNUT SOUP

Steps:

• In a large saucepan coated with cooking spray, cook onion and celery in butter until tender. Stir in the broth, sugar, bay leaf, salt, ginger, turmeric and cinnamon. Add the squash and potatoes. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until vegetables are tender. , Remove from the heat; cool slightly. Discard bay leaf. In a blender, puree vegetable mixture in batches. Return to the pan. Stir in milk and sherry; heat through (do not boil).