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Cream of Curried Peanut Soup


  • 2 tbsp. butter
  • 1 small onion, minced
  • 3 celery ribs, minced
  • 1 garlic clove, minced
  • 2 tbsp. flour
  • 2 tbsp. curry powder
  • ⅛ to ¼ tsp ground red pepper
  • 3 ½ cups chicken broth
  • 1 cup creamy peanut butter
  • 2 cups half-and-half
  • Chopped peanuts

Melt butter in large saucepan over medium heat; add onion and celery, and sauté 5 minutes. Add garlic; sauté 2 minutes. Stir in flour, curry powder and red pepper until smooth; cook, stirring constantly, 1 minute. Add broth, and bring to a boil; reduce heat to low, and simmer 20 minutes.

Stir in peanut butter and half-and-half; cook, stirring constantly, 3 to 4 minutes or until thoroughly heated. Cool slightly.

Process mixture, in batches, in a food processor or blender until smooth. Garnish, if desired. Serve immediately.

Makes 6 servings

Source : Southern Living November 2002

Peanut butter features prominently in many recipes that I have. You could go so far as to say that we have a real love for PB in this house. The rising cost of PB has been very hard on us given that we purchase the BIG can roughly every two weeks. When the store informed me they would no longer be carrying that size I almost had an anxiety attack. We’ve adjusted, though it’s meant Dad can no longer eat spoonfuls of peanut butter as a late night snack.
In this recipe, how-so-ever, we were not fans. I’ve made an African Peanut Soup before and we really liked it. This seemed very similar, but the addition of curry is what did it for my husband and me. The boys all ate it, but they did not ask for seconds. Needless to say, this recipe is going on the back burner, likely to never be tried again.

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