Ease of Preparation: Easy
Preparation Time: 10-15 min
Cook Time: 45-50 min
Servings: yields 4-6 servings
Recipe By: Becky Sue Epstein and Ed Jackson
From: The American Lighthouse Cookbook
Used with permission of Sourcebooks
Other Poultry
Other Poultry
Peanut Soup
From Saint Simons Lighthouse in Saint Simons, Georgia. A subtle peanut flavor that goes well with the chicken.
Ingredients
2 tablespoons butter
1 onion, diced
2 stalks celery, diced
3 chicken thighs, boneless and skinless
1/4 cup unsalted smooth peanut butter
4 cups chicken stock or 4 cups stock made with chicken-flavored broth powder
2 bay leaves
1/4 teaspoon cayenne pepper
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 onion, diced
2 stalks celery, diced
3 chicken thighs, boneless and skinless
1/4 cup unsalted smooth peanut butter
4 cups chicken stock or 4 cups stock made with chicken-flavored broth powder
2 bay leaves
1/4 teaspoon cayenne pepper
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
Directions
Melt the butter in a saucepan. When the butter has stopped foaming, sauté the onions, celery, and chicken. Cook for 15 minutes, or until chicken is cooked through.
Stir in the peanut butter, stock, bay leaves, cayenne, salt, and pepper.
Cook for 30 to 35 minutes. Remove chicken and bay leaves. Discard bay leaves.
Dice or shred chicken to smallish pieces and return to pot.
Stir in the peanut butter, stock, bay leaves, cayenne, salt, and pepper.
Cook for 30 to 35 minutes. Remove chicken and bay leaves. Discard bay leaves.
Dice or shred chicken to smallish pieces and return to pot.
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