Sunday, January 28, 2007

Georgia Peanut Soup


Think of the words creamy, spicy, warm, and peanut butter. Do they evoke positive emotions? If so you may want to try Georgia Peanut Soup because it is all of those things. I was intrigued by the title of this recipe and the fact that it is a soup made with peanut butter. I am so glad that I decided to try it. I am one who does not repeat recipes very often. However I know I will be making this one again because I want all of my friends and family to try it. It is so unique and will be really impressive to serve to others. So as each of them come to visit me, I'll be whipping up a batch. It is fine to make ahead and reheat as well. It doesn't separate or get greasy or anything that happens to some other soups.

I found this recipe in the 75th Anniversary Edition of Joy of Cooking which I received for Christmas. I am using this recipe as my entry for this month's Weekend Cookbook Challenge. The current theme is to cook a recipe from a newly acquired cookbook. I haven't made it very far through this book. It contains 4500 recipes! I enjoy reading all of the tips in the beginning of each chapter. I'm trying to use this book as a way of learning some basic core recipes since up until now I always seem to be cooking some type of fancy ethnic food. I have only made it up to the soup chapter (#10 out of 38) and I seem to be stuck there because there are so many interesting soups that I want to try. The first recipe I cooked out of this book was Roasted Garlic Soup and that is really good too. I'm not crazy about the recipe format Joy of Cooking uses. Instead of first listing out all the ingredients and then specifying the directions, they merge it all together. I notice that it is easier to miss steps this way.

This recipe for Georgia Peanut Soup makes enough for several large bowls full. It goes great with a nice side salad or some roasted chicken you can pick up at the supermarket. When following recipes I don't always include the suggested garnishments, but in this case the chopped peanuts add some crunch and the scallions add an amazing freshness and balance so I highly suggest you add them both.

Georgia Peanut Soup
(Makes about 6 cups)

Melt into a soup pot over medium heat:
    2 tablespoons of butter
Add and cook, stirring until tender but not browned, about 5 minutes:
    2 medium celery ribs, minced
    1 medium onion, minced
    1 garlic clove, minced

Stir in:
    2 tablespoons all-purpose flour
Reduce the heat to low and cook, stirring for 5 minutes. Whisk in:
    4 cups hot Poultry Stock or Chicken Stock
Simmer, stirring often, until the soup begins to thicken, about 5 minutes. Stir in:
    1 1/2 cups natural peanut butter
    1 cup heavy cream or half-and-half
    1 1/2 teaspoons salt
    1/2 teaspoon ground red pepper
    1/2 teaspoon hot pepper sauce

Heat through, but do not boil. Stir in:
    2 teaspoons lime juice
Serve garnished with:
    3 tablespoons chopped dry-roasted peanuts
    1/4 cup chopped scallions



4 comments:

Sara said...

Looks totally great! I've been drooling over that cookbook for a while. Great to see you at WCC!

sandi @ the whistlestop cafe said...

No Way! I have a recipe for Peanut Butter Soup that we have enjoyed for years...I will have to dig it out of the old recipe box. Thanks for reminding me.

Kristen said...

I have never heard of such a thing, but you can bet I'm going to give this a try. Yum!

sher said...

I have to make this!! It looks so good! Thank you!!!