Peanut Soup

Peanut Soup

Book: Steve' diabetic recipe book
Chapter: SOUP

This rich soup is associated with American colonial times and has it's roots in Africa.
Recipe is easily doubled or tripled. Freezes reasonably well if you eliminate air from surface of soup in container.
Serves: 6

2 tablespoons butter
1 small onion, chopped
1 stalk celery, chopped
2 tablespoons flour
1 49 1/2-ounce can Swanson Chicken Broth
1 cup peanut butter, creamy style
1 pint half and half land o lakes fat free
Salt and pepper, to taste
2 dried chili peppers


Melt butter in heavy soup pot.
Add onion and celery and saute until just soft. Stir to keep from burning.
Whisk in flour and cook for 3 minutes. (think of a roux)
Add 1 pepper but don't break it.
Add broth and bring to a boil. Reduce heat and simmer 20 minutes.
Strain solids and discard them or remove the pepper and place the solids in a blender to puree and return to the pot.
Slowly whisk in peanut butter and half and half. (Use chunky peanut butter to add texture to the finished soup or creamy to maintain a cream soup.)
Add a chili pepper. Don't break it while simmering the soup 15 minutes longer.
This soup should be thick and creamy. If too thin, add a little thickener and approach a boil to thicken. (cold water and tapioca starch mixed in a small bowl works well without tasting pasty like corn starch)
Serve warm

NUTRITION FACTS
Amount Per Serving
Calories 46 Calories from Fat 33
% Daily Value*
Total Fat 4g 6%
Saturated Fat 0g 0%
Cholesterol 10mg 3%
Sodium 39mg 2%
Total Carbohydrate 3g 1%
Dietary Fiber 0g 2%
Sugars 0g
Protein 0g
Vitamin A 3% Vitamin C 6%
Calcium 1% Iron 0%

* Percent Daily Values are based on a 2,000 calorie diet.