Peanut Butter Soup

I love soups, I'd eat them every day if I could. But Peanut Butter Soup, well it's in a class of its own. I swear this soup is a cure for a sore throat! It goes down so silky and creamy, it is complete goodness in a bowl, or in my case because I love sipping it out of a cup, holy goodness in a cup. I first used this recipe in a Please-Use-All-Our-Peanut-Butter lab, we made all kinds of recipes with our abundance of peanut butter but the soup is the one that really stuck with me and the students. A lot of people see this and think "Yuck! No way!" But at one point in your life your favorite food was new to you and so you don't know until you try. And even then, I think you should try it twice.

This time I didn't add anything extra because I have a sore throat, already and it's only the first week of school!!!, and I just wanted to sip on it. But in the future I think I will add some wild rice and chicken to this soup. I am so excited that it's finally getting to be fall again and I can make this yummy soup more often!

I think this would be a great soup to throw into a thermos and wow everyone at a cool fall tailgate! Hopefully it's cold later this month when I am off to an ASU vs. WI game so I can wow all of Brandon's friends!

Peanut Butter Soup
Ingredients

2 T butter
1/2 medium onion, chopped
1 1/2 T Flour
4 c chicken broth
1 c Peanut Butter
1 c milk
Snipped chives
Chopped peanuts for garnish

Directions

1. Melt butter in medium saucepan. Cook onion until onion is tender, but not browned. Stir in flour and cook about one minute. Whisk in chicken broth, cooking until thickened and bubbly.

2. Remove from heat. Puree mixture with an immersion blender or in batches, in a blender, until smooth.

3. Add the peanut butter and milk, stirring to blend thoroughly (tip-use the immersion blender again to thoroughly blend). Heat through, but do not boil. Garnish with snipped chives and chopped peanuts.


Apparently you can have this soup hot or cold-I've never had it cold but we'll see....