Peanut Butter Soup

From: (Richard M. Bailly)
Date: Mon, 13 Sep 93 15:47:24 -0700

This is an adaptation from several different recipes that I have
tried over the years.  You will notice that there are a few
options to select from.  The options are dependant on whether you
like a red tomato base or whiter flour base to your soup.  Kind
of like choosing your clam chowder.

1/2       cup diced onions
1/2       cup diced celery
1/2       cup diced gren pepper (less if you are not a Vitamin A  
          or pepper lover).
2         cloves minced garlic
3T        butter
3 to 4T   all purpose flour (You can judge the consistency you    
          like)  I like mine rather thick.
2 1/2     cup chicken broth  (Optionally use water)
5         cups milk
1         cup half and half cream.  (You can vary this mixture    
          depending on how rich you like your soup.  Sometimes I  
          make it even more decadent than 1 cup of cream.
1         cup creamy peanut butter.  I really prefer the old      
          fashioned natural best.
2T        Tomato Paste.  You decide whether you like this         
          ingredient.  I do not, but then I like New England clam 
3T        Soy sauce
          Chopped peanuts for garnish

Saute onions, celery, green pepper and garlic in the butter until
onions are translucent.  Add flour and cook for 2 to 3 minutes,
until you have a light roux.  Stir in water, Add milk slowly. 
Bring to a boil.  Add peanut butter,tomato paste (optional), and
soy sauce.  Reduce heat and simmer approximately 15 minutes.

Serve hot with chopped peanuts for garnish.



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