Time 1h25m Number Of Ingredients 10 Steps:
On medium heat put your chicken in a big saucepan and add 2 cups of water with salt, 1/2 of the onions and the seasoned salt and let it simmer for about 10 minutes In blender add the other half of the onions, tomatoes, garlic, ginger and 2 more cups of water and blend the ingredients till its smooth Pour the tomato blend mix of the simmering chicken and spices and let it boil for another 10 minutes. Pour the peanut butter with about 3-4 cups of water in a blender / food processor and let it blend till its nice and smooth Pour the peanut butter mix over the chicken and the other ingredients and let boil for another 30 - 45 minutes. Now you can enjoy your world famous peanut butter soup!
Time 40m Number Of Ingredients 11 Steps:
Heat oil over medium heat in a large pot and cook onions and peppers until soft (around 5 minutes). Careful not to brown the onions. Add the garlic and cook for 1 more minute. Add sweet potatoes, tomato sauce, vegetable broth, black pepper and chili powder. Bring to a boil. Lower heat, cover and simmer for 15 minutes. Add peanut butter and stir to melt it into the soup. Pour everything into a blender. Make sure the steam vent is open. Cover the vent with a kitchen towel to avoid splatter and process until smooth and creamy. Alternatively, you can use an immersion blender to process the soup. Top with cilantro, peanuts and a pinch of curry powder.
Time 7m Yield 2 serving(s) Number Of Ingredients 4 Steps:
Mix soup in small sauce pan per label directions Add 2 Tbs of Peanut Butter Heat soup on medium heat, stirring occasionally, until Peanut Butter is melted and soup is heated through Ladle into bowl and sprinkle to taste with celery salt Serve with oyster crackers.
Time 1h Yield 14 serving(s) Number Of Ingredients 11 Steps:
Boil onion, garlic, jalapeno, cayenne and paprika in one cup water for 20 minutes till onions are well soft. Blend the above till smooth. Place back in pan with stock. Add 1 cup of peanut butter and stir till dissolved. Make a rue with the butter and flour, add the cold milk and stir to smooth liquid. Add rue and milk mix to stock mix and stir constantly over medium high heat or it will stick and burn at the bottom of the pan. Bring to a boil and cook for 5 minutes. Add salt if necessary. Serve hot with a green salad.
Time 35m Yield 6 cups Number Of Ingredients 9 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.
Time 40m Yield 4 to 6 servings Number Of Ingredients 10 Steps:
Melt the butter in a heavy bottomed pot over medium heat. Add the onion and cook until translucent, about 10 minutes. Bring the chicken stock to a boil in a medium saucepan. Whisk in the flour all at once and cook until the mixture has a toasty aroma. Whisk the stock into the flour mixture in a slow, steady stream until smooth. Add the heavy cream and peanut butter to the soup and stir to combine. Stir in the hot sauce and lime juice and season, to taste. Garnish with the chopped peanuts and scallions.
Time 5h25m Yield 8 servings (1-1/2 quarts). Number Of Ingredients 14 Steps:
In a 4- or 5-qt. slow cooker, combine the first 13 ingredients. Cook, covered, on low until squash is tender, 5-6 hours., Puree soup using an immersion blender, or cool slightly and puree soup in batches in a blender. Return to slow cooker and heat through. If desired, garnish with cilantro and peanuts.
Time 30m Yield Serves 2 Number Of Ingredients 0 Steps:
Heat the oil or butter in a large pan and add the butternut, carrots and onion. Fry gently for about 10 minutes to soften. Add the chicken stock, bay leaves, chilli, cinnamon and nutmeg. Season well with salt and pepper. Cover and leave to simmer on a medium heat for 15 minutes. Whilst the vegetables are simmering, cut off the crusts from the bread and cut into crouton sized chunks, approx 2cm square. Heat a splash of oil and gently fry in a frying pan, turning regularly, until golden brown and crisp on all sides. When cooked, remove from pan and cover with kitchen towel to keep warm. When the butternut, carrot and onion are soft and cooked through, remove from the heat and pour into a food blender. Add the peanut butter and blend until liquidised. If using crunchy peanut butter you may still have some small nuts left but this adds a delicious crunch to the soup) Pour into serving bowls, top with the croutons, sour cream and chopped coriander. Enjoy with fresh bread.
Time 50m Yield 8 Number Of Ingredients 15 Steps:
In a large stock pot, combine the broth, chicken, potatoes, and carrots. Bring the soup to a boil, and then reduce heat to medium. Cook for about 10 minutes, till vegetables are tender. Add zucchini, broccoli, tomatoes, celery, onion, green pepper, and garlic. Simmer for about 8 minutes. Add peanut butter, parsley, salt, and pepper; stir until peanut butter is fully blended. Simmer for 3 minutes longer.
Time 55m Yield 7 servings (1-3/4 quarts). Number Of Ingredients 13 Steps:
In a large saucepan, cook carrots and onion in oil over medium heat for 2 minutes. Add garlic; cook 1 minute longer., Stir in sweet potato; cook 2 minutes longer. Stir in peanut butter and curry paste until blended. Add the broth, tomatoes, bay leaf, thyme and pepper., Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until sweet potatoes and carrots are tender. (Soup will appear curdled.) Discard bay leaf and thyme sprig. Stir soup until blended., Sprinkle with peanuts.
Time 1h50m Yield Serves 10 to 12 Number Of Ingredients 8 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.
Time 30m Yield 6 Number Of Ingredients 9 Steps:
In a heavy soup pot melt the butter. Add the onion, garlic, flour and peanut butter. Stir until very smooth. Beat in the stock and season well with salt and pepper. Simmer over low heat until thick, about 20 minutes. Stir in the cream and heat through. Serve warm with ground peanuts.
Time 35m Yield 4 servings Number Of Ingredients 13 Steps:
In a large stock pot, heat oil over medium heat. Add onion, garlic and ginger, and cook, stirring frequently until softened and just beginning to brown around the edges, about 4 minutes. Stir in the chile and pumpkin purée, and whisk in the water or stock. Bring to a boil, reduce the heat and allow to simmer on low, giving an occasional stir, for 20 minutes or until slightly reduced and thickened. Remove the chile after the soup simmers if you don’t care for much spice. Add coconut milk, agave or honey (if using), and peanut butter to the pot. Using an immersion blender or working in batches in a standing blender, purée the soup until smooth. Season with salt and keep warm over low heat. Do not bring soup up to a simmer or boil at this point. (This reduces the risk of the oils in the peanut butter separating and breaking the soup’s smooth texture.) Divide soup between bowls, sprinkle with the chives and a dollop of crème fraîche or yogurt, or a drizzle of olive oil to make it vegan. Serve with a warm crusty baguette or chunks of warm sourdough for dipping.
Time 1h Yield Serves 6 Number Of Ingredients 0 Steps:
Place the whole onion, pepper, tomatoes and chicken pieces in the pot and top with the stock. Cover, bring to the boil and reduce to simmer for 15 minutes till vegetables are soft and tender. Remove the vegetables. Blend the vegetables and ginger in a food processor and return to the soup. Bring to the boil then reduce to simmer while you make the peanut butter sauce. If you are using boiler chicken, it can be quite tough, so it may need extra time cooking. Meanwhile, make the peanut butter sauce. There are different ways of doing this, I have opted to go for what is easier for me. Scoop the desired amount of peanut butter into a saucepan and put on gentle heat with constant stirring, peanut butter burns easily. Add water a little at a time. This can be quite tricky as the water instantly changes the runny peanut butter properties. I would say it is a similar experience to white sauce, when the milk is added to the flour and butter mixture. Once a smooth sauce is achieved, allow to simmer. You will find the peanut oil begins to separate from the peanut butter. When this happens, you can add the peanut butter sauce to the rest of the soup and simmer for 20 minutes till oil rises to the surface of the soup. Check seasoning to your taste. Serve with your favourite carbs such as boiled sliced yam, potatoes or rice.
