Yay! Soup Sundays are here! What better way to welcome fall than a collaboration of fabulous bloggers celebrating all things soup!
Check everyone out at:
I love soup. Nothing beats a bowl of warm goodness on a cool day. I also love making soups. As much as I adore baking, there are so many musts – things you must know and rules you must follow. Ignorance of those “musts” will very often result in a flop. Soup, though, can be a total freestyle event. A little of this and a little of that to taste as you go. Add, omit & substitute as you like. I find it impossible to create a failed soup.
I enjoy things that are unexpected. Think of a few ways to use peanut butter. I’m sure peanut butter and jelly sandwiches come to mind. Perhaps cookies, peanut butter with celery and apples or chocolate peanut butter cups. We automatically think of sweets. Peanut butter has a savory side that is often overlooked.
Peanut Soup is an old recipe you’ll find in every culture. Today it’s most known in African cuisines. The first time I tasted Peanut Soup I was in a small Philly restaurant specializing in West African cuisine. I tried a vegan curry peanut soup with sweet potatoes and was beyond blown away by the flavors!
The recipe I’m sharing today was inspired by a woman I’ve never met. It was found in her collection of recipes, hand written and cut outs. It was one of many glorious flea market finds. She credits her hand written recipe to The Hotel Roanoke in Virginia.
This recipe can easily be adapted for a vegan and will be just as good. Substitute a vegetable stock and create a roux with oil instead of the butter.
This soup comes together quickly – about 45 minutes and you’re done. It’s smooth, rich, creamy and brings an almost sophisticated side out of peanut butter. Unexpected. I served this as dinner with a salad. My daughter insisted it would be an amazing first course to a chicken teriyaki.
We loved this Creamy Peanut Soup and I hope you will too! Thanks for stopping by!
- 4 tablespoon butter
- 1 small onion, chopped
- 2 stalks celery, chopped
- 2 tablespoon flour
- 4 cups chicken broth
- 1 cup creamy peanut butter
- ½ teaspoon celery salt
- ¼ teaspoon salt
- 2 teaspoon lemon juice
- ¼ cup ground peanuts
- Melt butter in a dutch oven or large saucepan.
- Add onion & celery. Saute until tender, 5 -10 minutes.
- Add flour, mix continuously until flour is a peanut butter colored paste. Do not stop mixing mixture & do not let it burn.
- Add chicken broth, stir, and bring to a light boil.
- Reduce heat to low, cover and simmer for 30 minutes.
- Strain completely.
- Add peanut butter, celery salt, salt and lemon juice.
- Stir over low heat until combined.
- Serve, sprinkle peanuts over soup and enjoy.