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peanut butter soup

Posted on | September 14, 2007 | 10 Comments

Earlier this week I made a comment on JenLa that this weekend I will be knitting wool and making peanut butter soup, that the air conditioning will be running but that I truly believe I can WILL Fall to arrive through my activities!

I think the words peanut butter soup really jumped out, because I’ve had two requests for the recipe so I thought I’d share it with Carrie and Brittany and anyone else who was curious.  Also because more pictures of a brown sweater are just something I don’t think you guys are dying to see!  I have picked it back up – I’ve knit another 3.5″ on the body and this weekend is slated for the sleeves.  I’ll be ripping back and trying to improve my fair isle stranding technique and also fix the increases.  And when I’m done with that – hooray!  Colorwork!!! 

Back to the soup.  This soup is really good comfort food.  Not too heavy, not too light.  Kind of like tomato soup in consistency and it would probably be pretty good with a few diced tomatoes on top.  The flavors are subtle.  It’s not too peanutty and it’s not too spicy.  It’s just right, especially with a hunk of crusty baguette. 

And it has one of my favorite new-found ingredients – leeks!

CREAMY PEANUT BUTTER SOUP – from 1001 Low Fat Vegetarian Recipes

1/2 cup chopped onion

1/2 cup chopped carrot

1/2 cup chopped celery

1 leek, cleaned, sliced (to really clean leeks, you should soak them in a lot of water, like pictured above)

2 cloves garlic, minced

3 cups vegetable broth (either canned or from cubes)

1 can (15 oz.) Great Northern beans, rinsed and drained

1/2 cup reduced-fat peanut butter*

1/2 cup fat free half & half, or skim milk

1/2 teaspoon curry powder

2-3 teaspoons lemon juice

1-2 dashes red pepper sauce

Salt, cayenne and black pepper, to taste

Green onions, thinly sliced, as garnish

1.  Spray large saucepan with cooking spray, heat over medium heat until hot.  Saute onion, carrot, celery, leek and garlic 5 minutes.  Add stock and beans and heat to boiling, reduce heat and simmer, covered, until vegetables are tender, 10-15 minutes. 

2.  Process soup and peanut butter in food processor or blender until smooth.  Return soup to saucepan, stir in half&half and curry powder.  Heat over medium heat until hot.  Season to taste with lemon juice, red pepper sauce, salt, cayenne and black pepper.

3.  Pour soup into bowls; sprinkle with green onions.

Enjoy! 

*I used Naturally More because I’m addicted to the stuff, but I believe the lack of sugars and the addition of flax seeds help the flavor of the soup.  Not that it needs much help!

 

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