Creamy Peanut Butter Soup

Yield: 4 (1 1/2 cup) servings

Ingredients

• Vegetable cooking spray
• 1/2 cup chopped onions
• 1/2 cup chopped carrot
• 1/2 cup chopped celery
• 1 leek, cleaned and sliced
• 2 cloves garlic, minced
• 3 cups vegetable stock
• 1 (15 ounce) can Great Northern beans, rinsed and drained
• 1/2 cup reduced-fat peanut butter
• 1/2 cup fat-free Half-and-Half or skim milk
• 1/2 teaspoon curry powder
• 2 to 3 teaspoons lemon juice
• 1 to 2 dashes red pepper sauce
• Salt, cayenne and black pepper, to taste
• Green onions, thinly sliced, as garnish

Instructions

1. Spray large saucepan with cooking spray; heat over medium heat until hot. Saute onion, carrot, celery, leek and garlic 5 minutes. Add stock and beans and heat to boiling; reduce heat and simmer, covered, until vegetables are tender, 10 to 15 minutes.
2. Process soup and peanut butter in food processor or blender until smooth. Return soup to saucepan; stir in Half-and-Half and curry powder.
3. Heat over medium heat until hot. Season to taste with lemon juice, red pepper sauce, salt, cayenne and black pepper.
4. Pour soup into bowls; sprinkle with green onions.

Attribution

Posted by Tiffany at Recipe Goldmine 11/24/2001 11:09 am.