Cream Of Peanut Soup
Perfect for fall or the holiday season.
“General George Washington’s granddaughter listed this dish among the first President’s favorites. It’s a simple recipe, pretty unique, and a real crowd-pleaser. Tabasco to taste lets you customize to your liking and give it a little kick.”
Ryan Brown
SVP, Branding
Philadelphia
What pairs best with this recipe?
Small, cozy get-together with friends or loved ones. It’s a good one to get kids involved in too, if relevant.
What were some of your 2024 obsessions?
Running to Chappell Roan. Belatedly discovering Daft Punk’s 2003 “Interstella 5555” anime musical sci-fi film--just in time to take my kids to a special one-day screening in December 2024. Enjoying Portuguese wines.
Ingredients:
1 quart Chicken Soup Stock or Canned Chicken Broth
2 Carrots, chopped
1 Yellow Onion, peeled and chopped
1 cup Smooth-style Peanut Butter
1 cup Whipping Cream or Half-and-Half
1/2 cup Dry-Roasted Peanuts
+ Salt and Pepper to taste (careful with the salt!)
+ Tabasco to taste (recommend each serving does this individually)
Directions:
Place the stock in a 2-quart pot and add the carrots and onion.
Bring to a boil and turn down to a simmer.
Cook covered until the vegetables are very tender.
Let cool close to room temperature, then purée the entirety in a food processor.
Once puréed, return to the pot.
Stir in the remaining ingredients, bring to a simmer, and serve.
Garnish with a few whole peanuts on top of each serving and add those Tabasco drops in for anyone that wants a little heat.
Pairs nicely with a green salad.
