Saturday, February 27, 2010

Boiled Peanut Soup

Serves 4

I started out with a recipe for “Hotel Roanoke Peanut Soup”, but of course I can’t follow any recipe exactly. I prefer different cooking techniques and usually less salt and fat. What I ended up with was sooo delicious! It reminded me of that addictive flavor of boiled peanuts.
The original recipe follows. Be sure to use a broth that is not too salty. This is a good time to use leftover broth from poaching chicken. You can use either smooth or chunky peanut butter. The butter can be left out.

2 Tbsp. butter (optional)
1 small onion, diced 
1 stalk celery, diced 
1 quart chicken broth 
1 tsp lemon juice 
2 tbsp flour 
1/2 lb (1 cup) peanut butter
Salt to taste 
1/4 cup ground peanuts

Heat a 2 quart metal saucepan until hot and dry. Remove from heat and coat with canola oil spray. Return to very low heat while preparing vegetables.
Sauté onion and celery in butter in the pre-seasoned saucepan over medium heat until onion is translucent.
Put sautéed vegetables in blender. Add 2 cups of broth, lemon juice, flour, and peanut butter. Blend well.
Pour back into saucepan and stir in remaining 2 cups of broth. Bring to boil and simmer until thickened, stirring frequently. Taste and add salt as desired.
Sprinkle ground peanuts on top before serving.

Hotel Roanoke Peanut Soup

Posted 2/11/10 by Sandy at

1 small onion, diced
1/3 tsp celery salt
1/4 lb butter
1 t salt
2 celery ribs, diced
1 tbsp lemon juice
3 tbsp flour
1/2 cup ground peanuts
2 quart hot chicken broth
1 lb peanut butter (creamy)

Melt butter in sauce pan and add onion and celery. Sauté for 5 minutes (do not brown). Add flour and mix well. Stir in chicken broth and simmer for 30 minutes. Remove from heat and strain. Add peanut butter, celery salt, salt, and lemon juice. Sprinkle ground peanuts on top before serving. Makes 20 1/2-cup servings.

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