WECN Front Page
HOME
This month's Issue CURRENT ISSUE
WECN RECIPES
RECIPES
WECN WISCONSIN EVENTS
EVENTS
WECN Archives
ARCHIVES
WECN HISTORY
HISTORY
WECN SEARCH ENGINE
SEARCH
Contact Us
CONTACT US


Southern Peanut Soup

3 Tbsp. butter
1 small Vidalia onion, chopped
1 stalk celery, finely chopped
1 carrot, finely chopped
2 cloves garlic, minced
2 Tbsp. flour
3–4 cups hot chicken stock or broth
1/2 cup heavy cream
1 cup natural peanut butter (no sugar added)
Juice of 1/2 to 1 lime (to taste)

Melt butter in saucepan over medium-low heat; add onions, celery, and carrots and cook for about 10 minutes until onions become translucent. Add garlic and cook for an additional 2 minutes. Whisk flour into the onion mixture, cook for 1 minute, then whisk in the hot chicken stock. Turn the heat up to medium. While stirring, cook 5 minutes until moderately thickened. Next, whisk in the heavy cream and peanut butter; heat the soup through but do not bring to a boil. Stir in the lime juice. Serve with optional toppings such as chopped toasted peanuts, scallions, cilantro, cayenne, or hot sauce. This soup is also delicious served chilled.

 


WECN HOME | RECIPES HOME

APPETIZERS | SOUPS/SALADS | SIDES/MISC. | MAIN COURSES | DESSERTS

©2012 Wisconsin Energy Cooperative News