Peanut Butter Soup?

Question

I made peanut butter soup for my family and they didn't like it. Can you tell me anything to do with it to make it taste better or mix it into something so that it doesn't taste so peanut buttery. We contemplated the fact that it might need more onions, but I would love to be able to do something with it as there is a lot here.

Thanks

I already made the soup. I just need a recipe to add to it or add it to in order for it to taste better. I do not need a recipe for Peanut Butter Soup. Thanks

Answer 1

I thought you were joking.

Answer 2

The best Peanut Butter Soup I ever had was at Mt. Vernon. I was lucky enough to get the recipe!

Ingredients:
1 quart Chicken Soup Stock or canned chicken broth
2 carrots, chopped
1 yellow onion, peeled and chopped
1 cup smooth-style peanut butter
1 cup whipping cream or half-and-half
1/2 cup dry roasted peanuts
Salt and pepper to taste
Tabasco to taste

Directions:

Place the stock in a 2-quart pot and add the carrots and onion. Bring to a boil and turn down to a simmer. Cook, covered, until the vegetables are very tender. Puree in a food processor and return to the pan. Stir in the remaining ingredients, bring to a simmer, and serve. Be careful with the salt!

Answer 3

Yes, add squash!

Ingredients:
2 tablespoons butter
1 large sweet onion, peeled, chopped
1 1/2 pound Sweet Potatoes, boiled until tender, peeled, cubed
1 small Acorn Squash cut, seeded, peeled and cubed
1/4 cup (to taste) Smooth Peanut Butter
1 can Low Salt Chicken broth
4 tablespoons milk or Half & Half (as needed)
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup sour cream (Optional)
Fresh ground nutmeg (Optional)


Directions:

Saute onion in butter in large saucepan over medium heat until onion is somewhat translucent -- NOT brown, about 5 minutes. Add sweet potatoes, squash and broth. Simmer covered until vegetables are tender-crisp about 20 minutes. Cool slightly. Working in batches place vegetables with their liquid plus peanut butter (to taste) in food processor. (Be careful! -- When hot, they expand)! Process until pureed. Return puree to saucepan. Stir in milk for desired consistency. Season with salt and pepper. Heat over low heat. Top each serving with dollop of sour cream and a sprinkling of nutmeg.

This recipe for Acorn Squash Sweet Potato and Peanut Butter Soup serves/makes 6

Answer 4

Hard to tell without knowing the recipe you used. Some use curry seasoning, some are made with a cream base, some with chicken broth, etc. It is going to taste peanutty...

Answer 5

PEANUT BUTTER PUMPKIN SOUP

4 tbsp. unsalted butter
4 c. pumpkin pie filling
2 c. pureed sweet potatoes
1 c. peanut butter
6 c. chicken or turkey broth
1 tsp. freshly ground black pepper
1 tsp. salt
Chopped chives (garnish)
Sour cream (garnish)

Melt butter in a soup pot over medium heat. Stir in pie filling, sweet potatoes and peanut butter. Add broth, pepper and salt; stir well until smooth. Reduce heat and simmer for 20 minutes. To serve, garnish soup with chives and sour cream.
Serves 8.

ALABAMA PEANUT BUTTER SOUP

2 tbsp. butter
1 lg. onion, chopped fine
1/2 c. minced celery
1/3 c. peanut butter
1 (10 3/4 oz.) can condensed chicken broth
1 (10 3/4 oz.) can condensed cream of chicken soup, undiluted
3 c. milk
Salt and pepper to taste
Finely chopped salted peanuts

Melt butter and saute onion and celery 5 minutes. Stir in peanut butter, chicken broth, cream chicken soup and milk. Stir over low heat, until soup starts to bubble. Season to taste, and sprinkle servings with chopped peanuts.


PEANUT BUTTER SOUP

1 c. celery, chopped
1/2 c. onion, chopped
2 tbsp. olive oil
1/4 c. natural peanut butter
1 can chicken broth
1 can water
1 c. tomato juice
1 tsp. salt (is using unsalted peanut butter)
1/2 tsp. coriander
Freshly ground pepper to taste

In soup pot, saute celery and onion in olive oil until tender. Stir in peanut butter. Add chicken broth, water, tomato juice, salt, coriander and pepper. Bring to a boil, reduce heat, simmer 10 minutes.