PEANUT SOUP
About 6 cups; 4 servings
This soup is claimed by both Virginia and Georgia, but its roots are undoubtedly in the peanut stews of Senegal and Gambia.
Melt in a soup pot over medium-low heat:
- 2 tablespoons butter
Add and cook, stirring, until tender but not browned, about 5 minutes:
- 1 onion, finely chopped
- 1 celery rib, finely chopped
- 1 garlic clove, minced
Stir in:
- 2 tablespoons all-purpose flour
Cook, stirring, for 5 minutes. Whisk in:
- 4 cups Poultry Stock or Chicken Broth
Simmer, stirring often, until the soup begins to thicken, about 5 minutes. Ladle about 1 cup of the hot broth into a medium bowl and add:
- 1 ½ cups natural peanut butter
Stir together with a fork until the mixture is well combined and free of lumps. Stir back into the soup pot, then stir in:
- 1 cup heavy cream or half-and-half
- 1 ½ teaspoons salt
- ¼ teaspoon cayenne pepper
- ½ teaspoon hot pepper sauce, or to taste
Heat through, but do not boil. Serve garnished with:
- 3 tablespoons chopped dry-roasted peanuts
- ¼ cup chopped green onions
- (Lime or lemon wedges)