Recipe by Michelle Chen
"An interesting and exotic soup that's also very rich."
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heavy whipping cream
salt and pepper to taste
My family loved this soup, but with some changes. I used the chunky Adams peanut butter and I pureed the soup. I then followed the original directions, but I found the soup surprisingly bland and tasteless. I then added a sprinkle of celery seed (although I think adding some minced celery to the onion would be better - upon realizing that the soup was bland, I read other peanut soup recipes that used celery, so I used what I had on hand). I also added a dash of nutmeg. I garnished with chopped cilantro and chopped peanuts which looked and tasted great. I served this to an eclectic group of people (some whom I thought wouldn't be adventurous enough for peanut soup and one person who had, coincidentally, made this exact recipe herself and hadn't liked it because it was too bland, but liked mine with the additions). Everyone raved about it and most went back for seconds.
I think maybe peanut butter soup just isn't for me. It tasted like watered down peanut butter.
This was good. The only change I made was to use 1 1/2 cups chunky Peanutbutter, instead of adding in extra peanuts. My husband ate his served over rice.
A fascinating and original recipe. Those that turn their nose up to anything a little off the mainstream path may not appreciate this recipe, but if you enjoy foods that are a little exotic and unusual, this is very worthwhile. It's a no-brainer to fix in terms of time and ingredients. but get a good brand of peanut butter since it's such a critical ingredient. I used the Smuckers Natural Peanut Butter (chunky) other reviewers recommended. The consistency and flavor of this recipe truly will please those with discriminating taste buds.
This soup is a tad bland but after adding 1 teas. curry powder that did the trick. I would suggest you add curry 1/4 teas at a time until you get it to your liking. Also I used 1 cup evaporated milk instead of whipping cream didn't have any. Next time I will saute 1/2 cup celery with the onion. Also, I was thinking I'd use some cooked chicken chunks tossed in for variation. This is a very rich soup. I ate one bowl and my husband polished off the rest for dinner and his lunch.
So happy I found this recipe! I had surgery a week ago on my throat and have been living on chicken broth and tomato soup and this was a welcome change! I normally like my peanut soup spicier but in this instance this was perfect, very flavourful and just a great change. Once I'm feeling better, I will probably try it again with some hot sauce to give it a little extra something. Thanks!
This soup is so good! I used vegetable stock instead of chicken stock to make it vegetarian-friendly, and I also snuck in an extra clove of garlic. My husband and I ate it with some crusty Frech bread, and it's very tasty. Next time, I plan on adding more flour to give it more thickness, and I might try a peanut butter that's not quite as sweet (we used Skippy).
***** If I could I would rate this a perfect 10! I was looking for something different, but simple to serve to guests as an appetizer. I served this in individual souffle dishes and it was a big hit. The only change I made was to use half and half instead of heavy cream. Thanks for a great recipe!
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 453
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