Creole peanut soup

Yield: 6 Servings

Measure Ingredient
¼ cup Butter
2 mediums Onions; minced
3 \N Garlic cloves; chopped
2 \N 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
\N \N Parsley; chopped
\N \N Coriander, fresh
\N \N Scallions; or peanuts


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.

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