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LOCATION: Recipes >> Soups >> Peanut Butter Soup.

Print this Recipe    Peanut Butter Soup.

This is an adaptation from several different recipes that I have
tried over the years. You will notice that there are a few
options to select from. The options are dependant on whether you
like a red tomato base or whiter flour base to your soup. Kind
of like choosing your clam chowder.

1/2 cup diced onions
1/2 cup diced celery
1/2 cup diced gren pepper (less if you are not a Vitamin A
or pepper lover).
2 cloves minced garlic
3T butter
3 to 4T all purpose flour (You can judge the consistency you
like) I like mine rather thick.
2 1/2 cup chicken broth (Optionally use water)
5 cups milk
1 cup half and half cream. (You can vary this mixture
depending on how rich you like your soup. Sometimes I
make it even more decadent than 1 cup of cream.
1 cup creamy peanut butter. I really prefer the old
fashioned natural best.
2T Tomato Paste. You decide whether you like this
ingredient. I do not, but then I like New England clam
3T Soy sauce
Chopped peanuts for garnish

Saute onions, celery, green pepper and garlic in the butter until
onions are translucent. Add flour and cook for 2 to 3 minutes,
until you have a light roux. Stir in water, Add milk slowly.
Bring to a boil. Add peanut butter,tomato paste (optional), and
soy sauce. Reduce heat and simmer approximately 15 minutes.

Serve hot with chopped peanuts for garnish.



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