african peanut soup with parmesan crouton

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This is a favorite meal in our house. When the pot of soup in the fridge starts getting low, Jeff has been known to start stockpiling it in the back of the freezer with his name written on the freezer bags in bold letters. πŸ˜‰

~African Peanut Soup~

In the bowl of a food processor, combine:

1 oz. fresh ginger root, chopped

2 large cloves garlic

3 and 1/4 cup canned organic, diced tomatoes, including juice

1 small onion, peeled and roughly chopped

Puree until smooth. Place in a large stock pot.

Add the following ingredients to the pot:

2 cups organic peanut butter (we use Smucker’s)

4 and 1/2 cups organic chicken stock, canned or homemade

1 teaspoon cayenne pepper (or more if you like really spicy)

Lawry’s seasoned salt (to taste…be careful not to over-salt)

Heat through.

Add:

2 cups canned organic, diced fire-roasted tomatoes (including juice)

3 cups cooked chicken or turkey, cubed

2 Tablespoons extra virgin olive oil

Heat through.

Make a roux:

In a small saucepan, combine 1/4 cup melted butter OR olive oil and 1/4 cup flour. Cook over medium heat, stirring constantly until the roux is a golden brown color. Add a little more butter if the roux becomes too thick before the flour browns.

Whisk warm roux into the soup. Simmer gently to thicken. Thin with more chicken broth until soup reaches desired consistency.

Serve hot and garnish with peanuts, chopped cilantro, freshly grated Parmesan, Sriracha andΒ  Parmesan croutons.

Parmesan Croutons:

Cut out bread rounds with a biscuit cutter OR use leftover hamburger bun halves. Spread each round with butter or sprinkle with olive oil.Sprinkle Parmesan cheese, garlic powder and onion powder over the top of each round. Place on a cookie sheet, in one layer, and bake at 425 for 5 to 10 minutes until golden brown and a little crispy. Watch closely so they don’t burn. Allow to cool until they reach room temperature. Store in an air tight container. Serve on soups and salad.

Enjoy!

~Melissa

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  8 comments for “african peanut soup with parmesan crouton

  1. February 6, 2011 at 4:31 pm

    this will definitely be on the menu this week!

  2. admin
    February 6, 2011 at 4:38 pm

    it’s so good that Jeff stockpiles it in the depths of the freezer. Like a soup hoarder. πŸ™‚

  3. November 9, 2011 at 5:57 pm

    This soup looks scrumptious … so many different flavors. I SO want to try this! Thank you! πŸ™‚

    • Melissa
      November 9, 2011 at 6:01 pm

      You’re welcome! Enjoy! and thanks so much for commenting. xo

  4. November 30, 2011 at 7:59 pm

    I think I found dinner for Friday. You were right when you said I would love this one! Everything about it sounds phenomenal! Beautiful soup Melissa.

    • Melissa
      November 30, 2011 at 8:01 pm

      Oh my! This is absolutely one of my top 3 favorite soups. I am honored that you’ll be trying my recipe. xoxo, Enjoy sweet girl!

  5. March 24, 2013 at 10:16 am

    This not only sounds delicious, but pretty easy to make! I will definitely have to give it a go! Thanks!

    • Melissa
      March 24, 2013 at 11:59 am

      Hi Carrie! thanks for visiting πŸ™‚ enjoy! it’s one of our favorites. xo

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