As I noted last Friday, March is National Peanut Month, which we marked with a recipe for Peanut Butter Salad Dressing. Our end-of-the week recipe is a savory Cream of Peanut Soup.

All of the ingredients should be readily available at your local natural and organic food store.

Cream of Peanut Soup

Makes 8 servings

  • 1/2 cup chopped onion
  • 1/2 cup chopped carrot
  • 1/2 cup chopped celery
  • 2 tablespoons butter
  • 1/4 cup all-purpose flour
  • 2 12½-ounce cans chicken broth
  • 1 12½-ounce can vegetable broth
  • 1 cup chunky peanut butter
  • 1/2 cup half-and-half
  1. Cook onion, carrot and celery in butter in medium saucepan, over medium heat, until tender.
  2. Stir in flour; mix well.
  3. Add chicken broth and vegetable broth; stir until thickened.
  4. Stir peanut butter into soup; mix until well blended.
  5. Reduce heat to low. Cook 10 to 15 minutes or until flavors are blended.
  6. Stir in half-and-half. Season to taste.

Book Pick of the Day: Vegetarian Soup Cuisine: 125 Soups and Stews from Around the World

Recipe and photo courtesy of Smucker’s Natural Peanut Butter