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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 8 |
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While visiting Williamsburg, I had a wonderful Goober Soup. This is my spin on this rich and delicious soup! A little bowl is all you need per serving for this is very rich! To serve during Thanksgiving you can always add 1 cup of cooked pumpkin to this! Read more ! A great soup for a cold winters day! Ingredients:
1 large onion, chopped |
3 stalks celery, chopped |
1 stick butter |
3 tablespoons flour |
2 quarts chicken stock or broth |
2 cups smooth peanut butter |
1 1/2 cups half and half |
1/3 teaspoon celery salt |
1/8 teaspoon onion salt |
1/4 teaspoon creole spice |
1/2 teaspoon sugar |
chopped peanuts for topping |
sour cream for topping |
Directions:
1. Saute onion and celery in butter until soft, but not brown.
2. Stir in flour until well-blended.
3. Add chicken stock, stirring constantly, and bring to a boil.
4. Lower heat and stir in peanut butter and cream.
5. Stir in seasonings and sugar and continue to cook over low heat for 3 to 4 minutes.
6. Serve, garnished with peanuts and sour cream.
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