It may look like a sad little package shoved in the back of your freezer, but frozen spinach actually has a lot of culinary uses (and some may surprise you).
Virginia Peanut Soup
- add review
- #39780
serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
2 tablespoons butter
1 medium onion, chopped
6 cups chicken stock
2 tablespoons all-purpose flour
1 cup heavy cream
1 1/2 cup natural peanut butter
2 teaspoons hot sauce
2 limes, juiced
2 tablespoons chopped peanuts
2 scallions, chopped
directions
Melt the butter in a heavy bottomed pot over medium heat. Add the onion and cook until translucent, about 10 minutes.
Bring the chicken stock to a boil in a medium saucepan. Whisk in the flour all at once and cook until the mixture has a toasty aroma.
Whisk the stock into the flour mixture in a slow, steady stream until smooth. Add the heavy cream and peanut butter to the soup and stir to combine.
Stir in the hot sauce and lime juice and season, to taste. Garnish with the chopped peanuts and scallions.
added by
julienstarsky
nutrition data
Nutritional data has not been calculated yet.
In a cooking rut? Try one of these taste-tested, family-approved recipes using ground beef.
This iconic whiskey is a "Jack of all trades" when it comes to cooking. Toss it in some pasta, as a savory dipping sauce, and even bake it into something sweet.
see more virginia recipes
reviews & comments