Title: Cream of Peanut Butter Soup
Categories: Soup
Yield: 8 Servings

2	sm	Onions
2	c	Heavy cream
3		Stalks celery
1 1/2	c	Sour cream
3	tb	Butter
		Salt to taste
3	tb	Flour
3/4	c	Coarsely crumbled
6	c	Chicken broth
		Tostados (or Fritos)
3/4	c	Peanut butter

Peel and mince the onions. Wash and coarsely chop the celery. Melt the butter in a soup kettle and add the onions and celery. Saute until the onions are golden and transparent. Stir in the flour and cook a few minutes longer. Gradually stir in the chicken broth, using the back of a spoon to press out any lumps. Bring to a boil, mix in the peanut butter, and continue to stir until the soup boils once more.

Remove the kettle from the stove and let rest for 5 minutes, spooning off any peanut oil that rises to the top. Reheat and stir in the cream. Add salt according to your taste. Reheat slightly over very low heat if necessary. Ladle into individual soup bowls and place a generous dollop of sour cream on top of each. Sprinkle with crumbled tostados. Serves 8

From: The New York Times Bread and Soup Cookbook Shared By: Pat Stockett

previous

next