This tasty peanut soup is a classic Southern specialty. Peanut soup is sometimes called "Tuskegee Soup," named for George Washington Carver, who was famous for his experiments with peanuts.
This version is made without milk, but many other versions are made with cream or milk. For a rich and creamy peanut soup, replace about 2 to 3 cups of the chicken stock with cream.
The recipe makes a big batch, about 2 1/2 quarts.
- 2 ribs celery, chopped
- 1 small onion, chopped, or 1 bunch of green onions, sliced
- 1 stick (4 ounces) butter
- 1/3 cup all-purpose flour
- 2 quarts chicken stock, heated
- 2 cups peanut butter
- 1 tablespoon lemon juice
- 1 teaspoon salt
- 1/3 teaspoon celery salt
- 1 cup ground peanuts
- Sauté the celery and onion in the butter in a large saucepan or Dutch oven for 5 minutes. Add the flour, stirring until blended. Stir in the hot chicken broth. Cook for 30 minutes, stirring occasionally.
- Remove from heat. Strain, discarding the solids. Return the liquid to the saucepan. Stir in the peanut butter, lemon juice, salt, and celery salt. Cook just until heated through, stirring frequently.
- Ladle into soup bowls. Sprinkle with ground peanuts.
Makes about 2 1/2 quarts, serving 6 to 8.
Shared by Laurie
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|Nutritional Guidelines (per serving)|
|Total Fat||55 g|
|Saturated Fat||15 g|
|Unsaturated Fat||24 g|
|Dietary Fiber||7 g|