Cream of Peanut Soup

Trying this soup is like trying “Fried Pickles” for the first time, the name sounds like the food will be terrible, but once you try it you’ll like it forever. This was a favorite of General George Washington way back when.

Cream of Peanut Soup

2 14.5-ounce cans chicken broth

1 chicken bouillon cube

2 carrots, chopped

1 medium yellow onion, peeled and chopped

1 cup smooth-style peanut butter

1 cup whipping cream or half-and-half

Salt and black pepper to taste

Garnish: 1/2 cup crushed dry-roasted peanuts, hot pepper sauce

Place the chicken broth in a soup pot and add the carrots and onion. Bring to a boil and reduce heat to a simmer. Cook, covered, until the vegetables are very tender. Puree in a food processor or blender and return to the pot. Stir in the peanut butter and whipping cream, bring to a simmer, and adjust seasoning with salt and pepper.

Serve in warm bowls garnished with some dry-roasted peanuts and a little splash of hot pepper sauce if you want.