PEANUT SOUP
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
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.
PEANUT BUTTER APPLE CRISP
This is a quick and easy but so-good dessert for any time of year. My mother made it, and it brings back fond memories of growing up in Vermont, where some of the best apples can be found in the Heroes. Serve with whipped cream or milk.
Provided by Richard McKeown
Categories Desserts Fruit Dessert Recipes Apple Dessert Recipes
Time 1h
Yield 6
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a shallow 8-inch baking pan.
- Line apple slices on the bottom of the prepared pan.
- Mix sugar, flour, cinnamon, and salt together in a bowl. Stir in butter and peanut butter until crumbly. Spread mixture over the apples in the pan.
- Bake in the preheated oven until top is golden brown, about 45 minutes.
Nutrition Facts : Calories 180.9 calories, Carbohydrate 29.6 g, Cholesterol 10.2 mg, Fat 6.7 g, Fiber 1.6 g, Protein 2.3 g, SaturatedFat 3 g, Sodium 149.6 mg, Sugar 21.5 g
APPLE AND PEANUT BUTTER SOUP
Make and share this Apple and Peanut Butter Soup recipe from Food.com.
Provided by PinkCherryBlossom
Categories Dessert
Time 30m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Heat milk to just below boiling point.
- Add all other ingredients and simmer for 15 minutes.
- Liquidise and reheat if needed.
Nutrition Facts : Calories 281, Fat 17.2, SaturatedFat 7.2, Cholesterol 34.2, Sodium 193.6, Carbohydrate 22, Fiber 2.1, Sugar 5.4, Protein 12.6
PEANUT BUTTER SOUP
A very creamy and delicious soup, wholesome too. Great to have on a cold day. I am told this recepie comes from Africa. Sandra Phinney made this amazing soup for a winter lunch and got it off the internet and modified it out of her own imagination. You can use smooth or crunchy peanut butter.
Provided by reya doucette
Categories Low Cholesterol
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.
Nutrition Facts : Calories 166.6, Fat 12.4, SaturatedFat 3.6, Cholesterol 8.9, Sodium 204.6, Carbohydrate 8.6, Fiber 1.3, Sugar 3.2, Protein 7.2
BROCCOLI, APPLE, AND PEANUT SOUP
Peanut butter gives this soup a rich flavor. In my home, this is a fall favorite!
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Heat the oil in a soup pot. Add the onions and sauté over medium-low heat until translucent. Add the garlic and carrots and continue to sauté until the onions are golden.
- Add the water with bouillon cubes, apples, and curry powder. Bring to a rapid simmer, then lower the heat. Cover and simmer gently for 10 to 15 minutes, or until the carrots and apple are tender. Remove from the heat.
- Transfer the solid ingredients to a food processor with a slotted spoon. Process until just coarsely pureed, leaving plenty of chunks of carrot. Stir the puree back into the soup pot. Or insert an immersion blender into the pot and process until coarsely pureed.
- Add the peanut butter to the soup, about half at a time, whisking in until completely blended with the stock. Return to very low heat.
- Steam the broccoli in a saucepan with about 1/4 cup water, covered, for 5 minutes, or until brightly colored and tender-crisp to your liking. Stir into the soup.
- If the soup is too thick, add enough stock or water to achieve a medium-thick consistency. Add the lemon juice, then season with salt and pepper. Serve at once, passing around chopped peanuts for topping, if desired.
- Per serving:
- Calories: 250
- Total fat: 16g
- Protein: 10g
- Fiber: 6g
- Carbohydrate: 22g
- Cholesterol: 0mg
- Sodium: 76mg
CREAMY CHICKEN PEANUT SOUP
A savory cream soup with a great peanut butter flavor.
Provided by leia
Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes Cream of Chicken Soup Recipes
Yield 9
Number Of Ingredients 7
Steps:
- In a 4 quart saucepan saute celery and onion in butter overmedium-high heat. Saute until celery and onion are tender, approximately five minutes.
- Remove from heat and add the flour and peanut butter, stirring until melted. Once melted gradually stir in chicken broth.
- Return to medium-high heat and bring to boil for two minutes. Reduce heat and simmer uncovered approximately 10 minutes, stirring occasionally.
- Stir in heavy cream and heat through.
Nutrition Facts : Calories 403.5 calories, Carbohydrate 9.3 g, Cholesterol 72.5 mg, Fat 38.9 g, Fiber 2.6 g, Protein 8.3 g, SaturatedFat 15.4 g, Sodium 228.7 mg, Sugar 3 g
APPLE BUTTERNUT SOUP
Brighten blustery gray days with steaming bowlfuls of soup that's the color of California sunshine. Jane Shapton really wowed our taste panel with her velvety, rich, and slightly sweet creation! This low-fat recipe's a keeper.
Provided by Taste of Home
Categories Lunch
Time 1h15m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a large saucepan coated with cooking spray, cook and stir onion in butter over medium heat until tender. Add garlic; cook 1 minute longer. Add the squash, broth, apple, water, thyme and salt. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until squash is tender. Cool slightly. , In a blender, process soup in batches until smooth. Return all to the pan; stir in cream and heat through (do not boil).
Nutrition Facts : Calories 172 calories, Fat 4g fat (3g saturated fat), Cholesterol 15mg cholesterol, Sodium 613mg sodium, Carbohydrate 33g carbohydrate (11g sugars, Fiber 9g fiber), Protein 4g protein. Diabetic Exchanges
PEANUT SOUP
An interesting and exotic soup that's also very rich.
Provided by Michelle Chen
Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes
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.
Nutrition Facts : Calories 557 calories, Carbohydrate 14.4 g, Cholesterol 54.3 mg, Fat 50.4 g, Fiber 3.7 g, Protein 18 g, SaturatedFat 16 g, Sodium 805 mg, Sugar 5.3 g
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