Cream of Peanut Butter Soup |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 10 |
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Rooted in Africa, this silky soup is from the Southern chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Ingredients:
1/2 cup butter |
1 tablespoon onion, minced |
1 tablespoon flour |
1 cup peanut butter |
1 quart chicken stock |
1 tablespoon salt |
1 dash pepper |
1 cup cream |
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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