Peanut Butter Soup
Yield
6 servingsPrep
15 minCook
15 minReady
30 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | tablespoons |
onions
minced |
|
| 3 | tablespoons |
butter
|
|
| 1 | tablespoon |
all-purpose flour
|
|
| 1 | cup |
peanut butter
|
|
| 4 | cups |
chicken broth
|
|
| 1 | x |
black pepper
|
*
|
| 1 | x |
salt
|
*
|
| 1 | cup |
heavy whipping cream
|
|
| 1 | tablespoon |
madeira wine
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | ml |
onions
minced |
|
| 45 | ml |
butter
|
|
| 15 | ml |
all-purpose flour
|
|
| 237 | ml |
peanut butter
|
|
| 946 | ml |
chicken broth
|
|
| 1 | x |
black pepper
|
*
|
| 1 | x |
salt
|
*
|
| 237 | ml |
heavy whipping cream
|
|
| 15 | ml |
madeira wine
|
Directions
Cook onion in butter until soft in 2-quart saucepan.
Add flour and cook, stirring, until smooth.
Stir in peanut butter, add chicken broth.
Season to taste with salt and pepper.
Cook, stirring, over low heat until thickened and smooth.
Add cream.
Just before serving, add Madeira.
