On Line Cookbook

Peanut Soup

Recipe Information
Patty Johnson

Serves/Makes:6 as a very rich starter

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