Peanut-butter soup may sound unusual, but one taste and you will be hooked.
Downloads:Savory Peanut-Butter Soup Recipe
2 cups chopped onion
1 cup chopped carrot
1 cup chopped celery
1 tablespoon olive oil
1 cup chopped unsalted peanuts
1 teaspoon red pepper flakes
2 quarts chicken broth
3 tablespoons tomato paste
3/4 cup heavy whipping cream
2 cups creamy peanut butter
Garnish: thinly sliced purple cabbage
• In a large stockpot over medium-high heat, cook onion, carrot, and
celery, in oil until vegetables are tender, about 6 minutes. Add the
peanuts and red pepper flakes, and cook, stirring occasionally, for 4
minutes. Add the broth, and simmer for 20 to 30 minutes, or until
reduced by one-third.
• Strain mixture, and discard the vegetables and peanuts. Return
the strained stock to the pot, and bring to a simmer. Whisk in the
tomato paste, cream, and peanut butter, and continue whisking
until soup is smooth. Simmer until soup is heated through. Ladle
• Garnish with a bit of cabbage, if desired. Serve hot.