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Jim Coleman Recipes

Chef's Peanut Butter Soup

For this recipe you will need:

  • 1 tablespoon butter
  • ½ onion, finely diced
  • 2 tablespoons flour
  • 2 cups milk
  • 2 cups chicken stock
  • 1 cup smooth peanutbutter
  • ¼ cup finely diced celery
  • 2 tablespoon chopped fresh flat-leaf
  • Parsley
  • salt and pepper to taste
  • ¼ cup toasted peanuts

In a medium pan over medium heat, melt butter.

Sauté onion until soft and add flour, stirring until it is cooked and just beginning to brown.

Whisk in milk and chicken stock and continue whisking over medium heat until throughly mixed.

Transfer to the top of a double boiler over boiling water. Whisk in peanut butter, celery, parsley, salt and pepper. Heat through. Ladle the soup into serving bowls and garnish with peanuts.

©2006 WHYY