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Southwestern Peanut Soup

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Appetizer Soups
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25 minutes
Prep: | Cook: | Servings: 6


  • ¼ cup butter
  • 3 tablespoons four
  • 2 quarts chicken broth
  • 2 cups smooth peanut butter (no sugar)
  • 2 cloves garlic, minced
  • ½ teaspoon chili powder
  • ¼ teaspoon cayenne
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • 1 carrot, julienned
  • 1 red pepper, julienned
  • 1 yellow pepper, julienned


  1. In a heavy, medium saucepan, melt butter over medium heat. Add garlic and cook for 30 seconds. Add flour and stir 5 minutes until the roux is light brown in color.
  2. Add chicken stock. Boil for 2 minutes stirring constantly.
  3. Reduce heat to low, and then add peanut butter. Whisk until well incorporated.  Add cayenne, salt and pepper.
  4. Separately steam bell peppers for about 1 minute.
  5. Serve soup in bowls and garnish with the carrot, red ad yellow peppers.

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No Fail Recipes