Saturday, December 5, 2009

Mount Vernon Colonial Peanut & Chestnut Soup

We had this at the restaurant at Mount Vernon, and they gave us the recipe. I made it here at home, and it has now become known as "Peanut Butter Soup" at our house. Ryan even likes it! I made a couple of changes to make it a little bit healthier.

Mount Vernon Colonial Peanut and Chestnut Soup

1/4 cup butter or margarine
1 1/2 T. all-purpose flour (I actually used whole wheat flour)
1 qt. chicken broth (I used the low sodium version)
1 qt. water
1 cup smooth peanut butter
1/2 cup unsalted peanuts (chopped, if desired)
1/2 cup water chestnuts, chopped1 T. Worcestershire sauce

Melt butter/margarine in large saucepan. Stir in flour to make a roux. Cook on medium heat while frequently stirring until the roux is light tan in color. Once the roux is ready, add chicken broth and water and bring to a boil. Then add peanut butter and Worcestershire sauce and stir. The longer it heats, the thicker it gets. Add peanuts and water chestnuts.

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