Photography by Stephen Klise
Food styling by Elle Simone Scott
- Yield:6 servings
- Prep Time:10 minutes
- Cook Time:30 minutes
- Total Time:40 minutes
2 tablespoons, plus 1 tablespoon butter (or avocado or coconut oil)
2 stalks celery, finely grated
1 onion, finely grated
1 tablespoon flour
5 cups chicken stock (or vegetable stock)
1 cup unsweetened crunchy peanut butter
¾ cup whole milk (or soy milk)
¾ cup light cream (or unsweetened, unflavored plant-based coffee creamer)
2 teaspoons brown sugar
Hot sauce, to taste
Salt & freshly ground pepper, to taste
⅓ cup chopped roasted peanuts
Melt butter in a large, heavy-bottomed saucepan over low heat. Add the grated celery and onion and cook them until they are translucent, about 5 minutes.
Add the flour and stir until the mixture becomes a smooth paste. Cook the paste for 2-3 minutes; then add the chicken stock, stirring until smooth.
Raise the heat slightly & bring the soup to a boil. Once the soup has come to a boil, add the peanut butter, stirring to make sure it is well mixed in and dissolved.
Lower the heat and allow the soup to simmer for 15 minutes; stirring occasionally.
Finally, add the milk, cream, sugar, and hot sauce and bring the soup to a boil again. Once it has boiled, remove from heat and stir in remaining 1 tablespoon of butter. Salt & pepper to taste. Garnish each serving with roasted peanuts.
Read the post that inspired this recipe: Celebrating Juneteenth with Peanut Soup.