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Peanut and Chestnut Soup


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Member since 2014

Serves 10 to 12 | Prep Time | Cook Time

Ingredients

¼ cup margarine
1 ½ tablespoons all-purpose flour
1 quart chicken broth
1 quart water
1 cup smooth peanut butter
½ cup unsalted peanuts, chopped
½ cup water chestnuts, chopped
1 tablespoon Worcestershire sauce


Melt margarine in a large saucepan. Stir in flour to make a roux. Cook on medium heat while frequently stirring until the roux is light tan in color.


Once the roux is ready, add chicken broth and water and bring to a boil. Then add peanut butter and Worcestershire sauce and stir. Hold on stove at a low heat until ready to serve. The longer it heats, the thicker it gets.


Garnish with chopped peanuts and water chestnuts.


Pairs Well With


Notes

A dash of local for every season
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