Recipe ingredients
- 1/4 cup chopped onion
- 1/4 cup chopped celery
- 1 teaspoon crushed garlic
- 3 tablespoon unsalted butter
- 2 teaspoon curry powder
- 2 tablespoon flour
- 2 (13 3/4 ounce) cans chicken broth
- 1/4 teaspoon pepper
- 1 cup peanut butter
- 1/2 cup plain yogurt
- 2 tablespoon lemon juice
- 1/2 cup chopped peanuts
- 1/4 cup chopped parsley
Recipe method
- Saute onion, celery and garlic in butter in medium sized saucepan until tender but not browned, stirring often.
- Stir in curry powder.
- Mix in flour until smooth, cook 1 minute stirring constantly.
- Remove from stove.
- Add water to chicken broth to make total of 4 cups.
- Gradually stir into curry mixture until smooth.
- Stir in pepper.
- Cook over medium heat, stirring constantly until mixture thickens and boils.
- Cool slightly.
- Place broth mixture and peanut butter in blender or processor. Whirl until smooth. Return to saucepan.
- Bring to boiling, lower heat, cover and simmer 10 minutes.
- Place yogurt in small bowl.
- Gradually stir in some hot soup. Return to saucepan.
- Gently heat just to serving temperature. Do not boil.
- Stir in lemon juice.
- Ladle into bowls.
- Sprinkle with chopped peanuts and parsley.
Other soup recipes:
North Carolina peanut soup recipe
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