Peanut Butter Soup Recipe Great to Serve at Book Club Meetings

When my daughter and I read Granny Torrelli Makes Soup by Sharon Creech, we all knew what would be on the menu for dinner that night. We didn’t know what kind of soup would be served, but we were all craving soup. Here’s an easy recipe that Granny Torrelli would be proud of.

Cindy’s Peanut Butter Soup

  • 2 medium onions, chopped
  • 1 garlic clove, crushed
  • 1 tablespoon vegetable oil
  • 1 28-ounce can crushed tomatoes
  • 1 13-3/4-ounce can chicken broth
  • 4 cups water
  • 2 large yams, peeled and cubed
  • 1 cup creamy peanut butter
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon salt
  • 2 cups cooked chicken pieces
  • 1/2 cup crushed peanuts

In a large soup pot, sauté the onions and garlic in the oil over medium heat for about 5 minutes. Add the tomatoes, chicken broth, water and yams. Cook over medium-low heat for 25 minutes or until the yams are soft. Stir in the peanut butter, cayenne pepper and salt. Let cool for 30 minutes.

Puree the soup in a blender or food processor, then pour it back into the saucepan and warm. Sprinkle the soup with the cooked chicken and crushed peanuts. Serves 6 to 8 and is easy to double.

Serve with crunchy French bread and salad.

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