Georgia Peanut Soup

Gluten-Free Georgia Peanut Soup

This is one of my favorite soup recipes. It was rainy and cold on Wednesday. OK 65° isn’t that cold, but for July –it’s cold. But it got me in the soup mood. I really can’t believe it’s August. Where did the summer go? Soup in the fall and winter is my favorite lunch. It’s easy to make a big pot, it freezes (most soups) and re-heats well and you can warm your hands on the bowl.

The first time I had this soup was back in 1984. We were visiting my Great-Aunt and Uncle in Hilton Head Island, SC and their son, a chef, made this wonderful soup. As a kid, you didn’t know many soups past tomato and chicken noodle. So, this was a treat! Georgia Peanut Soup is a peanut butter lovers dream soup. It has a nice balance of crunchy celery and onions to peanut butter taste. It fills you up and is bowl licking good. I swear, I’ve never done that — maybe just once or twice.  🙂

Georgia Peanut Soup
Serves: 4
  • 3 cup chicken broth (vegetable broth will work too)
  • ¼ cup finely chopped celery
  • 1 small onion, finely chopped
  • ¼ teaspoon salt
  • 1 tablespoons butter
  • ½ cup peanut butter
  • 1 cup milk or light cream
  • ¼ cup gluten-free flour (I've used both all-purpose and oat flour)
  • ¼ cup water
  • ¼ cup peanuts, finely chopped
  1. Combine stock, celery, onion, salt, butter and peanut butter in a crock pot.
  2. Cover and cook on high for 2-3 hours.
  3. Add milk and flour that has been dissolved in ¼ cup water.
  4. Cook on high for 15 minutes or until slightly thickened, stirring occasionally.
  5. Sprinkle peanuts over each serving.

Post a Comment