“Rooted in Africa, this silky soup is from the Southern chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.”
READY IN:
30mins
SERVES:
8-10
UNITS:
US

Ingredients Nutrition

Directions

  1. Melt butter; add onion and cook until tender, but not brown.
  2. Add flour and peanut butter and stir to a smooth paste.
  3. Add stock gradually, season and cook for 20 minutes in a double boiler, stirring constantly until thickened.
  4. Strain and add cream.

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