Roasted Peanut Soup With Honey Whipped Cream Recipes

CREAM OF PEANUT SOUP

Cream of Peanut Soup image

Provided by Food Network

Time 35m

Yield 6 cups

Number Of Ingredients 9

Ingredients

2 tbsps. butter
1 stalk celery, chopped
1/2 medium onion, chopped
1 1/2 tbsps. Pillsbury BEST® All Purpose Flour
4 cups chicken or vegetable broth
1 cup Jif® Creamy Peanut Butter
1 cup milk
Snipped chives
Chopped peanuts for garnish

Steps:

MELT butter in medium saucepan. Cook celery and onion until onion is tender, but not browned. Stir in flour and cook about one minute. Whisk in chicken broth, cooking until thickened and bubbly.
REMOVE from heat. Puree mixture in batches, in a blender, until smooth. Return to saucepan.
ADD the peanut butter and milk, stirring to blend thoroughly. Heat through, but do not boil. Serve hot or cold. Garnish with snipped chives and chopped peanuts, if desired.

PEANUT SOUP

Peanut Soup image

Popularized in colonial Williamsburg, this simple, silky soup gets brightened up with lemon juice and served with diced green apple for a touch of tartness and red pepper flakes for heat.

Provided by Martha Stewart

Categories Food & Cooking Soups, Stews & Stocks Soup Recipes

Time 1h50m

Yield Serves 10 to 12

Number Of Ingredients 8

Ingredients

1 tablespoon extra-virgin olive oil, plus more for drizzling
1 medium carrot, peeled and coarsely chopped (1/2 cup)
1 medium onion, chopped (1 1/2 cups)
Coarse salt and freshly ground pepper
4 cups unsalted roasted peanuts
8 cups low-sodium chicken broth
3 tablespoons fresh lemon juice
Diced Granny Smith apple and red-pepper flakes, for serving

Steps:

Heat oil in a large pot over medium. Add carrot and onion; season with salt. Cook, stirring occasionally, until vegetables are soft but have not taken on any color, about 5 minutes. Add peanuts, broth, and 3 cups water; bring to a boil. Reduce heat and simmer, uncovered, until peanuts are tender, about 1 hour, 20 minutes.
Working in batches (do not fill jar more than halfway), puree soup in a blender until smooth, about 1 minute. (Or use an immersion blender.) Strain through a fine-mesh sieve, pressing on solids to remove as much liquid as possible. Return to pot and reheat over low, if necessary.
Stir lemon juice into soup. Season with salt and pepper and serve, topped with apple, red-pepper flakes, and a drizzle of oil.

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