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. 🙂
- 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
- Combine stock, celery, onion, salt, butter and peanut butter in a crock pot.
- Cover and cook on high for 2-3 hours.
- Add milk and flour that has been dissolved in ¼ cup water.
- Cook on high for 15 minutes or until slightly thickened, stirring occasionally.
- Sprinkle peanuts over each serving.