Name: Cream of Peanut Soup
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: Serves 4–6
Cuisine: Americas
Ingredients: 900 ml/3¾ cups chicken stock; 1 cup/8 oz crunchy peanut butter; 1 celery stick, chopped; leaves of 1 fresh thyme sprig, chopped; 1 tbsp flour; salt and Walkerswood Scotch Bonnet Pepper Sauce or Jonkanoo Pepper Sauce, to taste; 50 g/4 tbsp butter or margarine; 1 onion, grated; 1 tbsp freshly chopped cilantro (coriander), to garnish; 1 garlic clove, crushed to a pulp; 475 ml/2 cups milk

Preparation info

Serves
4–6

Difficulty
Easy
Ready in
35 min

Appears in

Walkerswood Caribbean Kitchen

By Virginia Burke

Published 2001

About

Also called ‘Sopito’, this one is from St. Vincent.

Ingredients

50 g/4 tbsp butter or margarine
1 onion, grated

Method

Melt the butter gently in a large saucepan. Add the onion, celery, garlic and thyme. Cook for 3 minutes. Sprinkle in the flour, stirring constantly. Keep stirring while adding stock slowly. Increase the heat and add the peanut butter. Reduce the heat, add milk, salt and hot pepper sauce and simmer for 15 minutes. Garnish with cilantro (coriander). Serve hot.

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Cream of Peanut Soup

Ingredients

Method

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