Serves 6
Many cooks throughout the South have their own version of peanut soup. These soups all have one thing in common: the rich creamy taste of peanut butter. If a thinner consistency is desired, stir in a little additional broth just before serving.
Gluten Free
Soy Free
1 tablespoon olive oil or 1/4 cup water
1 yellow onion, chopped
1 rib celery, chopped
1 large baking potato, peeled and chopped
5 cups vegetable broth
3/4 cup peanut butter
Salt and ground black pepper
1/4 cup chopped roasted peanuts
Heat the oil or water in a large pot over medium heat. Add the onion and celery, cover, and cook until softened, about 5 minutes. Add the potato and broth, and bring to a boil. Reduce the heat to low and simmer uncovered until the vegetables are tender, about 30 minutes.
Remove the soup from the heat. Puree the mixture in a blender or food processor until smooth, or use an immersion blender to puree the soup right in the pot. Return all but 1 cup of the soup to the pot, and return to a simmer.
Add the peanut butter to the reserved cup of soup, and puree until smooth. Stir the peanut butter mixture into the soup. Taste the soup before seasoning with salt and pepper – the amount of salt needed will depend upon the saltiness of your broth and peanut butter. Simmer for 10 minutes to blend flavors. To serve, ladle the soup into bowls and sprinkle with the chopped peanuts.