• 35minutes

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Nutrition Info . . .

NutrientsProteins, Cellulose
VitaminsA, B1, B2, H, C, D, E, P
MineralsNatrium, Silicon, Calcium, Magnesium, Sulfur, Phosphorus

Ingredients Jump to Instructions ↓

  1. 1/2 cup (1 stick) unsalted butter

  2. 4 Tablespoons all-purpose flour

  3. 1/2 cup fine-chopped onion

  4. 1/2 cup fine-chopped celery

  5. 1-1/2 cups natural peanut butter

  6. 6 cups hot chicken stock

  7. 1-1/2 teaspoons salt

  8. 1/2 teaspoon pepper

  9. 1/2 teaspoon cayenne pepper

  10. 1 cup heavy cream

  11. Garnish:

  12. 1/2 cup fine-chopped unsalted roasted peanuts

  13. Paprika

Instructions Jump to Ingredients ↑

  1. 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.

  2. 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.

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

  4. Yield: 8 servings Recipe Source: Miss Ruby's American Cooking by Ruth Adams Bronz (Harper & Row)

  5. Reprinted with permission.


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