Southern Peanut (Groundnut) Soup
(from speak2animals’s recipe box)
Rich, flavorful hot soup. I used crunchy peanut butter and liked it well. Sweet potatoes or yams are a great addition. Yields: 6 servings, 321 cal each.
Source: Low-Fat Soul by Jonell Nash (from RecipeThing user sissboombah)
Prep time: 15 minutes
Cook time: 50 minutes
Ingredients
- 1 tablespoon peanut oil
- 1 medium-sized yellow onion, chopped fine
- 2 large celery ribs, chopped fine
- 2 garlic cloves, minced
- 2 tablespoons unbleached all-purpose flour
- 5 to 6 cups chicken broth
- 1 cup creamy natural peanut butter
- 1/2 cup evaporated skim milk
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 teaspoon hot red pepper flakes
- Optional: cooked sweet potatoes, cubed or pureed
- Optional garnishes: chopped chives and chopped unsalted roasted peanuts
Directions
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In a large pot, heat peanut oil over medium heat. Add onion and celery; cook until translucent, about 10 minutes. Stir in garlic. Using whisk, mix in flour until all vegetables are coated and mixture is pastelike. Cook 2 to 3 minutes (do not brown flour).
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Still using whisk, stir in about 2-3/4 cup stock, mixing well. In mixing bowl, whisk 2-3/4 cups stock into peanut butter; stir until blended. Increase heat to medium. Add peanut butter to pot, whisking constantly until soup is well mixed and has come to a boil. Add sweet potatoes if desired. Reduce heat to low; simmer 20 minutes.
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Blend in milk, salt, black pepper, and red pepper flakes. (If soup is too thick, stir in a bit more stock). Garnish with chives and chopped nuts if you wish.