Spicy Peanut Butter Soup

Name: Spicy Peanut Butter Soup
Yield: Makes 4 cups (1 l); 4 first-course servings
Ingredients: 1 cup (250 ml) milk, light cream, or half-and-half; 3 tablespoons fresh lemon juice; 2½ cups (625 ml) Basic Chicken Stock or commercial chicken broth (plus 1 cup [250 ml] if serving cold); 1 cup (250 ml) Peanut Butter or store-bought; Kosher salt, to taste; 1 teaspoon freshly ground black pepper; 8 drops hot red pepper sauce; 1 tablespoon (15 g) unsalted butter; 1 tablespoon chili powder; 1 small onion, very finely chopped

Hot or Cold

Preparation info

Makes 4 cups 1 l ) ;
4
first-course servings

Difficulty
Easy

Appears in

Soup

By Barbara Kafka

Published 1998

About

This spicier version of the previous soup is extremely comforting hot, although it can be served cold.

Ingredients

1 tablespoon (15 g) unsalted butter
1 small onion, very finely chopped

Starter
Gluten-free
Spicy
Soup

Method

In a small saucepan, melt the butter over medium heat. Stir in the onion and chili powder and cook, stirring, until the onion is soft and wilted, about 10 minutes.

Stir in the stock and bring to a boil. Lower the heat and simmer for 15 minutes. Whisk in the peanut butter. Continue whisking until the mixture is smooth. Add the remaining ingredients and whisk until smooth. Simmer for 5 mi