Cream Of Peanut Soup

In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Cream Of Peanut Soup to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.

At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Cream Of Peanut Soup, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.

• 2 tablespoons butter
• 1 stalk celery, chopped
• 1/2 medium onion, chopped
• 1 1/2 tablespoons Pillsbury
• BEST® All Purpose Flour
• 4 cups chicken broth
• 1 cup Jif® Creamy Peanut Butter
• 1 cup milk
• Snipped chives
• Chopped peanuts for garnish
• (optional)

Chef's Sourcing & Quality Tips:

• Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
• Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
• Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.

Follow these sequential steps with careful attention to sensory cues and cooking temperatures:

Step 1: Technique & Execution

Melt butter in medium saucepan

Step 2: Technique & Execution

Cook celery and onion until onion is tender, but not browned

Step 3: Technique & Execution

Stir in flour and cook about one minute

Step 4: Technique & Execution

Whisk in chicken broth, cooking until thickened and bubbly

Step 5: Technique & Execution

Remove from heat

Step 6: Technique & Execution

Puree mixture in batches, in a blender, until smooth