Source:

Patty Johnson

Serves/Makes:6 as a very rich starter

Ingredients

• 3-1/2 cups (825 ml) chicken stock or vegetable stock, well flavored
• 1 large onion, chopped
• 1 large carrot, peeled and chopped
• 1 rib celery with leaves, chopped
• 1 bay leaf
• 1 cup (225 ml) creamy peanut butter
• 2 tsp (10 ml). honey
• 1 can (13 oz (364 grm).) evaporated milk or 1-2/3 cups (400 ml) heavy whipping cream
• Finely chopped fresh parsley, for garnish
• Chopped dry-roasted salted or honey-roasted peanuts for garnish

Preparation

• In a soup pot combine the stock, onion, carrot, celery, and bay leaf.
• Bring to a boil, then turn heat down to medium-low.
• Simmer, covered, until vegetables are very soft, about 15 minutes.
• Strain the stock, discarding the vegetables and bay leaf.
• Return stock to the pot and stir in the peanut butter. It may look curdled at first, but will smooth out.
• Stir in honey and evaporated milk.
• Reheat.
• Serve hot, garnished with parsley and peanuts.

Comments

This recipe comes from Soup and Bread cookbook. It is a country inn cookbook and has many wonderful soup recipes.