African Peanut Soup

This soup is amazing. It's my clone of a soup I tried at the Ellicottville Brewing Company in Ellicottville, New York. If you're ever in western New York (or even western Pennsylvania) the EBC is well-worth a trip out of your way.

Like all soups, it's best made with homemade broth. I'd just made broth Saturday, so soup for supper seemed mandatory.

African Peanut Soup

1/2 large onion -- chopped
1/2 cup diced celery
2 teaspoons butter
1 1/2 quarts chicken broth -- or three 14 ounce cans
1/2 pound boneless, skinless chicken thighs, cubed
14 fluid ounces canned tomatoes with green chiles
1 tablespoon grated ginger root
4 cloves garlic -- minced
1 teaspoon paprika
1/4 teaspoon cayenne -- or to taste
1/2 teaspoon curry powder
3/4 cup natural peanut butter -- I like chunky, but creamy is fine

In a big stock pot, over medium-low heat, saute the onion and celery in the butter until soft.

Now add the broth, diced chicken, tomatoes with chilies, ginger, garlic, paprika, and curry powder. Turn up the burner, bring to a simmer, then turn the burner back down, and simmer for 30-45 minutes.

Now whisk in the peanut butter, stirring till it melts in. Add the 1/2 teaspoon of cayenne, check for spiciness, then add more if you like. Simmer for another 15 minutes or so, whisk again, then serve.

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6 servings, each with: 296 Calories; 20g Fat; 18g Protein; 12g Carbohydrate; 3g Dietary Fiber

(Reprinted with permission from The Every Calorie Counts Cookbook by Dana Carpender, 2006 Fair Winds Press)

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Oooh, I love this soup!

I have this recipe but I have not made it in a while. My kids love it too! Thanks for the reminder.

This looks fantastic!

OH, I can't wait to try this! I think The Every Calorie Counts Cookbook is the only one of yours I don't have. I'll have to get my hands on it very soon. :0)

Amy Dungan