This recipe came my way from my friend, the Telegram’s To Your Taste wine columnist, Steve Delaney. I’d never tried peanut soup before, but now it’s one of my favourites.
Ingredients
- 1 tbsp (15 mL) butter
- 1 tbsp (15 mL) vegetable oil
- 4 large celery stalks, chopped
- 1 onion, chopped
- 3 cups (750 mL) chicken broth
- ½ cup (125 mL) crunchy peanut butter
- salt and pepper to taste
- ½ cup (125 mL) light cream
- chopped celery leaves
How to Make It
- Preheat butter and oil in a saucepan on medium. Add celery and onion and cook for 5 minutes, or until the onion is soft and turning golden. Add chicken broth and bring to a boil. Reduce heat, cover, and simmer about 30 minutes.
- Cool the mixture slightly and then process in a blender until smooth. Return to the rinsed-out pan, then, using a whisk, beat in the peanut butter. Heat through until just boiling. Add salt and pepper to taste. Stir. Serve in bowls with a swirl of cream, and celery leaves sprinkled over all.
