Ingredients
Method
- In a medium saucepan, melt butter over medium heat. Add onions and garlic and cook until translucent, 2-3 minutes.
- Whisk in the flour to make a roux. Stir in peanut butter until soft. Add chicken stock and mix until smooth.
- Cook on low for about 20 minutes, stirring occasionally, until thick.
- Stir in cream and cook for a minute or two more until heated. Add salt, pepper and hot sauce to taste.
- Serve with chopped peanuts and additional hot sauce if desired.
Notes
- For the silkiest texture, ensure the peanut butter is fully blended into the stock before bringing to a simmer. I once rushed this step and ended up with tiny peanut butter lumps, so take your time here.
- To achieve a desired thickness, let the peanut soup simmer longer on low heat, stirring frequently to prevent sticking. If it gets too thick, a splash more stock or water will loosen it.
- Store leftover peanut soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, stirring often, or in the microwave. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- To achieve a desired thickness, let the peanut soup simmer longer on low heat, stirring frequently to prevent sticking. If it gets too thick, a splash more stock or water will loosen it.
- Store leftover peanut soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, stirring often, or in the microwave. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.