PEANUT AND CHESTNUT SOUP

 

  • Cooking Time: 15
  • Servings: 10–12
  • Preparation Time: 10

Ingredients

  • ¼ cup margarine
  • 1½ tbsp 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 tbsp Worcestershire sauce

Directions

  • 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.

Notes

Author Credit: Barry Pinkowicz

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