Peanut soup recipe

Peanuts are protein powerhouses, and they taste great in nearly every recipe to which they are added. Soup may not be a familiar place to find peanuts, but in the brilliant hands of George Washington Carver, the rich and pleasant flavor of peanuts was used as a base for a unique soup recipe.

Please note that this peanut soup recipe calls for UNsalted peanut butter. You might have the best luck finding this type of peanut butter by looking for a grocery store with one of those peanut grinders for making fresh peanut butter.

Recipe ingredients:

1 Tablespoon butter

1/2 cup chopped carrot

1/2 cup chopped celery

1 chopped small onion

1 clove garlic, minced

1/3 cup all purpose flour

6 cups chicken stock

1 cup UNSALTED creamy peanut butter

1/3 cup chopped, dry-roasted peanuts

2 Tablespoons lemon juice

1/4 teaspoon celery seeds

1/4 teaspoon salt

1/8 teaspoon pepper

1/8 teaspoon hot red pepper sauce

Melt the butter over medium high heat in a large sauce pan. Add the carrot, celery, onion, and garlic and sauté for about 5 minutes. Now stir in the flour. You do not want the flour mixture to brown so adjust your heat down if necessary as you cook everything for another 2 minutes.

It will be best to use a whisk at this point. Begin to add the chicken stock slowly and whisk it in. Reduce the heat and simmer the soup for about half an hour. Then whisk in the peanut butter, peanuts, lemon juice, celery seeds, salt, and pepper. Allow to simmer for a few more minutes. Season with the hot red pepper sauce. Feel free to add more than 1/8 teaspoon to suit your taste.

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