Peanut Soup

Name: Peanut Soup
Total time: 35 min
Yield: Six servings
Cuisine: southern
Ingredients: 2 tablespoons unsalted butter; 1 large sweet potato, peeled and cut into 1/2-inch cubes; 1/2 cup roughly chopped celery; 1/2 cup roughly chopped onion; 2 tablespoons minced fresh parsley; 2 tablespoons all-purpose flour; 2 14 1/2-ounce cans stewed tomatoes, undrained; 4 cups chicken broth, homemade or low-sodium canned; 2 cups finely chopped peanuts; 2 teaspoons kosher salt; Freshly ground pepper to taste; Minced green onions and chopped peanuts for garnish (optional)

Recipe from Dori Sanders

Adapted by Molly O'Neill

Total Time: 35 minutes
Rating: 4(31)
Comments: Read comments

Featured in: Talking Turkey

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Ingredients

Yield:Six servings

2tablespoons unsalted butter
1large sweet potato, peeled and cut into ½-inch cubes
½cup roughly chopped celery
½cup roughly chopped onion
2tablespoons minced fresh parsley
2tablespoons all-purpose flour
214½-ounce cans stewed tomatoes, undrained
4cups chicken broth, homemade or low-sodium canned
2cups finely chopped peanuts
2teaspoons kosher salt
Freshly ground pepper to taste
Minced green onions and chopped peanuts for garnish (optional)

Ingredient Substitution Guide

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Preparation

Step 1
In a large, heavy pot, melt the butter over medium heat. Add the sweet potato, celery, onion and parsley. Sprinkle the flour over the vegetables and cook, stirring frequently, for 12 minutes.
Step 2
Stir in the tomatoes and mix well. Stir in the chicken broth, peanuts, salt and pepper. Bring to a boil. Lower the heat and simmer until the vegetables are soft, about 20 minutes. Ladle into bowls and sprinkle with green onions and chopped peanuts, if desired.