Southern Peanut (Groundnut) Soup

(from Merv Sheppard’s recipe box)

Rich, flavorful hot soup. I used crunchy peanut butter and liked it good. Sweet potatoes or yams are a great addition. Yields: 6 servings, 321 cal each.

Source: Low-Fat Soul by Jonell Nash (from RecipeThing user sissboombah)

Ingredients

  • 1 tablespoon peanut oil
  • 1 medium-sized yellow onion, chopped fine
  • 2 large celery ribs, chopped fine
  • 2 garlic cloves, minced
  • 2 tablespoons unbleached all-purpose flour
  • 5 to 6 cups chicken broth
  • 1 cup creamy natural peanut butter
  • 1/2 cup evaporated skim milk
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 teaspoon hot red pepper flakes
  • Optional: cooked sweet potatoes, cubed or pureed
  • Optional garnishes: chopped chives and chopped unsalted roasted peanuts

Directions

  1. In a large pot, heat peanut oil over medium heat. Add onion and celery; cook until translucent, about 10 minutes. Stir in garlic. Using whisk, mix in flour until all vegetables are coated and mixture is pastelike. Cook 2 to 3 minutes (do not brown flour).

  2. Still using whisk, stir in about 2_3/4 cup stock, mixing well. In mixing bowl, whisk 2_3/4 cups stock into peanut butter; stir until blended. Increase heat to medium. Add peanut butter to pot, whisking constantly until soup is well mixed and has come to a boil. Add sweet potatoes if desired. Reduce heat to low; simmer 20 minutes.

  3. Blend in milk, salt, black pepper, and red pepper flakes. (If soup is too thick, stir in a bit more stock). Garnish with chives and chopped nuts if you wish.

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