So here is what I like to do since this is kinda like a satay dipping sauce. Marinate some chicken strips in a baggie with lime juice, sake, and some sugar. Drain and grill till done (each grill is diff but you want a 165ish on the thermo). Take off, let rest, chop into decent chunks. Place into the bowl and serve the soup overtop. You can always add heat with peppers etc. Georgia Peanut Soup INGREDIENTS: 1 shallot, chopped 2 stalks celery, chopped 2 teaspoons butter or margarine 1 tablespoon flour 1 cup chicken stock 3 1/2 tablespoons chunky peanut butter 1/2 cup low-fat milk 1/2 cup water 2 tablespoons crushed salt-free Georgia peanuts TO PREPARE: * Saute the shallot and celery in the melted butter in a medium skillet for 5 minutes. Add the flour, tossing to coat well. * Stir in half the chicken stock. Simmer for 5 minutes. Add the remaining chicken stock. Simmer for 5 minutes longer. Strain, reserving the liquid and vegetables. * Blend the peanut butter into the reserved liquid in a saucepan. Stir in the milk. * Combine 3/4 cup of the peanut butter and stock mixture with the reserved vegetables in a blender or food processor container; process until smooth. Stir into the saucepan. * Cook until heated through, adding the water as needed for the desired consistency. Serve hot, topped with the crushed peanuts.
Posted on: Fri, 19 Dec 2014 22:10:44 +0000
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