Creole Peanut Soup
Submitted by Jello
Creamy Creole peanut soup with crunchy peanut butter, fresh chilies, chicken, and heavy cream. Rich, nutty, and spicy with roots in Southern and African cooking.
YIELD
6 servingsPREP
15 minCOOK
45 minREADY
60 minPeanut soup has deep roots in Southern and West African cooking, and this Creole version leans all the way into both traditions.
Onions, garlic, and fresh chili peppers get softened in butter, thickened with flour, then simmered in chicken broth for a full 30 minutes to cook out the raw flour taste.
A cup of crunchy peanut butter and a pint of heavy cream get stirred in at the end, turning the whole pot into something velvety, nutty, and just a little bit fiery.
Add chicken to make it a meal, or leave it out for a stunning starter.
Kitchen Tips
- Use natural crunchy peanut butter with no added sugar for the richest, most authentic flavor
- Whisk quickly when adding the stock to the flour to prevent lumps from forming
- Garnish with chopped peanuts, fresh cilantro, and scallions for crunch and color
- Anaheim peppers give a mild heat; swap in finger hots or serranos if you want real fire
Ingredients
Directions
Sauté the onions, garlic, and chilies in the butter until the onions are soft but not browned.
Add flour; stir to avoid sticking and lumping.
Before flour is browned, stir in stock; whisk quickly if lumps appear.
Bring to a simmer for at least 30 minutes to cook flour.
Stir in the chicken, cream and peanut butter; bring back to a simmer.
Season to taste.
Garnish with your choice of any or all of the following; chopped parsley, fresh coriander, scallions or peanuts.
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