Post by Bob S on Mar 14, 2006 23:03:20 GMT -7
A recipe from Virginia.
ingrediants:
1/4 cup unsalted butter.
1 medium onion, finely chopped
2 ribs celery, finely chopped.
3 tablespoons flour.
8 cups chicken stock.
2 cups creamy peanut butter.
1 3/4 cups light cream or half-and-half.
Finely chopped salted peanuts for garnish.
Preperation;
Melt the butter in a large saucepan or soup pot over medium heat. Add the onion and celery, cook for 3 to 5 minutes or until softened, stiring frequently, stir in the flour and cook for 2 min. longer.
Add the chicken stock to the saucepan. Increase the heat to high and bring to a boil, stirring constantly. Reduce the heat to medium and cook for about 15 mins. or until slightly reduced and thickened, stirring frequently. Strain through a sieve set over a large bowl, pressing hard on the solids to extract as much flavor as possible; (The solids may be left in the soup if you want to have them there).
Return the soup to the saucepan. whisk in the peanut butter and cream or half-and-half until smooth. Simmer over low heat for about 5 mins. whisking frequently. Do not boil. Serve warm, garnished with chopped peanuts.
Makes 10 to 12 servings.
This is a very elegent soup. enjoy.
;D
ingrediants:
1/4 cup unsalted butter.
1 medium onion, finely chopped
2 ribs celery, finely chopped.
3 tablespoons flour.
8 cups chicken stock.
2 cups creamy peanut butter.
1 3/4 cups light cream or half-and-half.
Finely chopped salted peanuts for garnish.
Preperation;
Melt the butter in a large saucepan or soup pot over medium heat. Add the onion and celery, cook for 3 to 5 minutes or until softened, stiring frequently, stir in the flour and cook for 2 min. longer.
Add the chicken stock to the saucepan. Increase the heat to high and bring to a boil, stirring constantly. Reduce the heat to medium and cook for about 15 mins. or until slightly reduced and thickened, stirring frequently. Strain through a sieve set over a large bowl, pressing hard on the solids to extract as much flavor as possible; (The solids may be left in the soup if you want to have them there).
Return the soup to the saucepan. whisk in the peanut butter and cream or half-and-half until smooth. Simmer over low heat for about 5 mins. whisking frequently. Do not boil. Serve warm, garnished with chopped peanuts.
Makes 10 to 12 servings.
This is a very elegent soup. enjoy.
;D