[Sca-cooks] Peanut Butter Soup
Elaine Koogler
ekoogler1 at comcast.net
Wed Aug 9 16:25:14 PDT 2006
Kathleen Madsen wrote:
> I just made a batch for lunch, it's cooking day and I
> mixed it up while the cookies were going in and out of
> the oven.
>
> Delish! I added a splash of Sriracha hot sauce (we
> call it rooster sauce) and only had *chunky* PB.
> Tastes good. I might run it through the blender after
> it cools to smooth the texture out.
>
> With a happy tummy,
> Eibhlin
>
> *********************************************
>
> I think I may have one around here somewhere. Just
> checked my favorite
> Virginia cookbook, "Virginia Hospitality" from the
> Women's League of
> Hampton Roads, VA. I've not tried this particular
> recipe, but know
> that
> every recipe I've made from this book is
> excellent...so.....
>
> Cream of Peanut Soup
>
> 2 ribs celery,chopped
> 1/4 cup butter
> 1 small onion, chopped
> 2 T flour
> 2 C. chicken broth
> 1 C. milk
> 1 C. light cream
> 1 C peanut butter
> salt and pepper
> paprika
>
> Brown celery and onions in butter. Add flour and
> chicken broth, and
> bring to a boil. Add milk and cream. Strain. Add
> peanut butter and
> simmer for 5 minutes. Season to taste. Yields 6
> servings or 8 cups.
>
> Kiri
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>
>
Glad you liked it. It's an old Virginia standard...the John Marshall
Hotel in Richmond serves it as one of the specialities! This isn't
their recipe, but I believe it is quite close. I haven't had it in a
long time, but remember it fondly. I'll have to try making this, maybe
after Pennsic!
Kiri
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