Peanut Butter Soup
- Ready In:
- 25mins
- Ingredients:
- 8
- Serves:
-
8
ingredients
- 1 leek, cleaned,sliced thinly
- 1⁄4 lb butter
- 2 tablespoons flour
- 1 teaspoon good quality curry powder
- 1⁄2 cup dry sherry
- 4 (10 ounce) cans chicken stock
- 1 (12 ounce) jar chunky peanut butter (I use Laura Scudders All Natural)
- salt and pepper
directions
- Saute leek in butter until soft.
- Add flour and curry powder stirring until cooked slightly, do not brown.
- Add sherry- cook gently until roux has thickened.
- Add Chicken broth.
- Heat stirring occasionally.
- Add Peanut butter after soup comes to a simmer, stir until melted. then taste to adjust seasonings
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RECIPE SUBMITTED BY
msintrepid
United States
Raised in LA, schooled in France at Cordon Bleu. Ran 2 restaurants one in Calif and one in TX. My favorite cookbook is the Joy of Cooking - not the new version. Canning food is my passion. You can check this out at http://www.texfiles.com/msintrepid/canning.htm