Peanut Soup

Ingredients

• 2 tablespoons butter
• 1 onion, finely chopped
• 1 celery rib, finely chopped
• 1 garlic clove, minced
• 2 tablespoons all-purpose flour
• Hide ingredients for 4 cups Poultry Stock or Chicken Broth 1 4 cups Poultry Stock or Chicken Broth (opens in new tab) 4 cups Poultry Stock or Chicken Broth
  • 4 to 5 ½ pounds poultry parts, preferably backs, necks, wings, and feet
  • 1 unpeeled onion, coarsely chopped
  • 1 carrot, coarsely chopped
  • 1 celery rib, coarsely chopped
  • 3 or 4 sprigs parsley
  • 2 or 3 sprigs thyme
  • 1 bay leaf
  • (1 teaspoon dried fenugreek leaves)
  • ¼ teaspoon white or black peppercorns
  • (2 whole cloves)
  • Cold water to cover

  Sub-recipe steps

  1. Combine in a stockpot: 4 to 5 ½ pounds poultry parts, preferably backs, necks, wings, and feet; 1 unpeeled onion, coarsely chopped; 1 carrot, coarsely chopped; 1 celery rib, coarsely chopped; 3 or 4 sprigs parsley; 2 or 3 sprigs thyme; 1 bay leaf; (1 teaspoon dried fenugreek leaves); ¼ teaspoon white or black peppercorns; (2 whole cloves)
  2. Add: Cold water to cover
  3. Bring to a boil over high heat, then reduce the heat and simmer, partially covered, for 4 hours. Skim off any impurities that rise to the surface during the first hour of cooking and add water as needed to keep the ingredients covered. Strain and cool uncovered, then refrigerate covered. Skim off any fat before storing or using. Use within 4 days or freeze for up to 6 months.
• 1 ½ cups natural peanut butter
• 1 cup heavy cream or half-and-half
• 1 ½ teaspoons salt
• ¼ teaspoon cayenne pepper
• ½ teaspoon hot pepper sauce, or to taste
• 3 tablespoons chopped dry-roasted peanuts
• ¼ cup chopped green onions
• (Lime or lemon wedges)