Charles Kahlstrom's Peanut Soup Recipe

Thanks to peanut butter, this rich and creamy soup is loaded with protein. For even more texture and fiber, use chunky peanut butter and skip the straining instruction. It is fast and easy to make.

Prep Time: 10 minutes

Cook Time: 25 minutes

Ingredients:

• 1/2 cup (1 stick) unsalted butter
• 4 Tablespoons all-purpose flour
• 1/2 cup fine-chopped onion
• 1/2 cup fine-chopped celery
• 1-1/2 cups natural peanut butter
• 6 cups hot chicken stock
• 1-1/2 teaspoons salt
• 1/2 teaspoon pepper
• 1/2 teaspoon cayenne pepper
• 1 cup heavy cream
• .
• Garnish:
• 1/2 cup fine-chopped unsalted roasted peanuts
• Paprika

Preparation:

Melt the butter in a large heavy sauce pan over medium heat and whisk in the flour. Continue whisking 4 or 5 minutes, then stir in the onion and celery and lower the heat. Cook until the onion is soft, taking care not to brown the flour.

Remove the saucepan from the heat, add the peanut butter, and stir in thoroughly. Gradually stir in the chicken stock, salt, pepper, and cayenne. Return to the heat and bring to a boil, stirring, then simmer for 20 minutes.

Strain the peanut mixture and add the cream, stirring thoroughly. Bring the soup briefly to a simmer, then serve sprinkled with peanuts and paprika.

Yield: 8 servings

Recipe Source: Miss Ruby's American Cooking by Ruth Adams Bronz (Harper & Row)
Reprinted with permission.

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