Creamy Peanut Soup
December 2011
Makes: 4 servings
- 2 cups chicken broth
- 1 cup natural peanut butter
- 6 scallions, sliced (dark green parts kept separate)
- 1 cup half-and-half
- Salt
- Hot sauce
- Lime wedges
- Puree broth, peanut butter and scallion whites in blender. Pour into pot; simmer 5 minutes. Stir in half-and-half; season with salt and hot sauce. Top with scallion greens. Serve with lime wedges.