Monday, May 25, 2015

Mount Vernon Colonial Peanut and Chestnut Soup

Got this recipe when we dined in Mount Vernon last week. It was an interesting soup - not something I'd eat every day, but one of those occasional "shake it up" recipes.

1/4 c margarine
1-1/2 tbsp flour
1 qt chicken broth
1 qt water
1 cup smooth peanut butter
1/2 cup unsalted peanuts chopped
1/2 cup water chestnuts, chopped

Melt margarine in a large saucepan. Stir in flour to make a roux. Cook on medium heat while frequently stirring until roux is light tan in color. Once the roux is ready, add chicken broth and bring to a boil. Then add peanut butter and stir. Hold on stove at a low heat until ready to serve. The longer it heats the thicker it gets. Garnish with chopped peanuts and water chestnuts.

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