Cream of Peanut Soup
Ingredients
Directions
Make the soup base
Take two quarts of rich soup stock flavored with bay leaf, onion, and celery, and strain.
Moisten and rub smooth two pints of peanut butter in a little of the stock.
Cook the peanut butter in the stock for about 20 minutes.
Strain through a fine sieve.
Finish and serve
Just before serving, add one pint of cream.
Serve with cubes of toasted bread.
Nutrition, whole recipe (rough)
Counts 2 of 3 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.
What these numbers assume: 2 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Cream | 1 tbsp (15ml) heavy | 51 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Soup | not in our table | 0 |
One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.
Explore the science
What each ingredient does
- Soup stock
- Forms the liquid base that carries the flavor of the soup.
- Peanut butter (in the method)
- Thickens the soup and gives it its body and nutty flavor.
- Cream
- Adds richness and a smooth, velvety texture.
The step that matters
Cook the peanut butter in the stock. Peanut butter must be fully smoothed into a little stock first, otherwise it stays in lumps. Gentle simmering then lets it thicken the liquid evenly without scorching on the bottom of the pot.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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