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peanut and chicken soup

A spicy, hearty Peanut and Chicken Soup recipe made with sauteed chicken, onion, celery, carrots, pepper, peanut butter, and wine just before serving. Do you have a favorite way of preparing Peanut and Chicken Soup? If so, please let us know in the comments.

Peanut and Chicken Soup Recipe Ingredients:

  • 4 cups water
  • 2 cups shredded cooked chicken
  • 1 onion, grated
  • 1 stalk celery, grated
  • 2 small carrots, shredded
  • 1 clove garlic
  • 1 tablespoon margarine
  • 4 tablespoons peanut butter
  • ½ cup wine
  • 1 teaspoon salt
  • ½ teaspoon pepper

How to Make Peanut and Chicken Soup:

In a pan over medium heat melt margarine and sauté chicken, onion, celery, carrots for 2-3 minutes. Add water, salt, and pepper and bring to a boil. Then blend in peanut butter and simmer over low heat for 45 minutes. Add wine just before serving (do not boil).

Recipe by:Yolande Cools-Lartigue author of The Art of Caribbean Cooking.

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peanut soup recipe

Peanut Soup recipe is fabulous and somewhat different; but very intriguing, rich and spicy with West African and Caribbean roots. The onion, celery stalk, green peppers, chicken, thyme and peanut combine wonderfully.

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Ingredients:

  • 4 tablespoons margarine
  • 1 onion, grated
  • 1 stalk celery, grated
  • 1 clove garlic, crushed
  • 1 sprig fresh thyme
  • 2 teaspoons salt
  • ½ teaspoon pepper
  • 1 tablespoon chopped green pepper
  • 2 cups milk
  • 1 tablespoon flour
  • 4 cups stock (beef or chicken)
  • 1 ½ cups peanut butter (crunchy)
  • or 2 cups ground peanuts

Method:

Prepare ground peanuts if you are not using peanut butter. Then place butter in a saucepan over low heat. Add onion, celery and one teaspoon chopped fresh thyme and sauté for about 5 minutes stirring. Add flour. Then slowly add stock. Increase heat to medium and stirring all the time add peanut butter or ground peanuts and cook for about 10 minutes. Reduce heat and add milk very slowly. Then add seasonings. Allow to simmer over low heat for about 15 minutes. Strain and serve immediately very hot, garnished with chopped green peppers.

Recipe by:Yolande Cools-Lartigue
Photo courtesy:castsugar.blogspot.com

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