Peanut Soup

 from Jubilee by Toni Tipton-Martin

Ingredients:

4 Tbsp butter

1/2 C minced onion

1 tsp minced garlic

1 T flour

1 C peanut butter (ideally natural, not sweetened)

1 qt. chicken stock

1 C heavy whipping cream

Salt and pepper

Hot pepper sauce (optional)

Crushed roasted peanuts, for garnish (optional)

Directions:

1. In a med saucepan heat the butter over med heat until it is sizzling. Add onion and garlic and saute about 3 minutes until translucent but not browned. Sprinkle the flour over the mixture and use a whisk to stir it together, about 30 seconds. Whisk in the peanut butter until softened and smooth.

2. Gradually whisk in the chicken stock and bring it to a very gentle simmer. Reduce the heat to low and cook it very gently for 20 min to thicken and marry the flavors, stirring occasionally to prevent sticking. 

3. Stir in the cream and let it gently heat up to your desired service temperature. Do not overheat. Season to taste with salt, pepper and hot pepper sauce. Serve w/peanuts if desired.