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Peanut Butter Soup
Peanut Butter Soup
From: rbailly@cod.nosc.mil (Richard M. Bailly)
Date: Mon, 13 Sep 93 15:47:24 -0700
This is an adaptation from several different recipes that I have
tried over the years. You will notice that there are a few
options to select from. The options are dependant on whether you
like a red tomato base or whiter flour base to your soup. Kind
of like choosing your clam chowder.
1/2
1/2
1/2
cup diced onions
cup diced celery
cup diced gren pepper (less if you are not a Vitamin A
or pepper lover).
cloves minced garlic
butter
to 4T all purpose flour (You can judge the consistency you
like) I like mine rather thick.
2
3
3
T
2
5
1
1/2
cup chicken broth (Optionally use water)
cups milk
cup half and half cream. (You can vary this mixture
depending on how rich you like your soup. Sometimes I
make it even more decadent than 1 cup of cream.
cup creamy peanut butter. I really prefer the old
fashioned natural best.
Tomato Paste. You decide whether you like this
ingredient. I do not, but then I like New England clam
chowder.
1
2
T
3T
Soy sauce
Chopped peanuts for garnish
Saute onions, celery, green pepper and garlic in the butter until
onions are translucent. Add flour and cook for 2 to 3 minutes,
until you have a light roux. Stir in water, Add milk slowly.
Bring to a boil. Add peanut butter,tomato paste (optional), and
soy sauce. Reduce heat and simmer approximately 15 minutes.
Serve hot with chopped peanuts for garnish.
Enjoy!
http://www.cs.cmu.edu/~mjw/recipes/soup/peanut/peanut-butter-soup.html (1 of 2) [12/17/1999 12:02:38 PM]
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