Creole peanut soup
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Butter |
| 2 | mediums | Onions; minced |
| 3 | Garlic cloves; chopped | |
| 2 | Chilies, fresh; chopped * they use small Anaheim or finger hot chilies | |
| ¼ | cup | Flour |
| 8 | cups | Chicken stock |
| 1 | cup | Chicken; shredded, optional |
| 1 | pint | Heavy cream |
| 1 | cup | Peanut butter, crunchy; no sugar added salt & pepper to taste |
| Parsley; chopped | ||
| Coriander, fresh | ||
| Scallions; or peanuts | ||
Directions
GARNISHES
Saute the onions, garlic, and chilies in the butter until the onions are soft but not browned. Add flour; stir to avoid sticking and lumping. Before flour browned, stir in stock; whisk quickly if lumps appear. Bring to a simmer for at least 30 minutes to cook flour. Stir in the chicken, cream and peanut butter; bring back to a simmer.
Season to taste. Garnish with your choice of any or all of the following; chopped parsley, fresh coriander, scallions or peanuts.