Up next in 10
Creamy Peanut Soup Recipe - This easy soup recipe with peanuts is the perfect fall supper recipe and an easy family meal idea.
Click here to SUBSCRIBE to my channel: https://bit.ly/2AwYIIU
------------------------
Creamy Peanut Soup Recipe: https://www.pauladeen.com/recipe/creamy-peanut-soup/
------------------------
For more Love & Best Dishes videos, click here: https://www.youtube.com/watch?v=53RSO_o1DX0&list=PL2LHabI5sYyFSVQ49oX2ffNPnKt3F8_zB
------------------------
Follow me on Facebook: https://www.facebook.com/pauladeen/
Follow me on Instagram: https://www.instagram.com/pauladeen_official/
Follow me on Pinterest: https://www.pinterest.com/pauladeen/
------------------------
Sign up for my email mailing list and get 3 FREE helpful kitchen printables: https://www.pauladeen.com/printables/
Find more recipes and videos on my website: https://www.PaulaDeen.com
Click here to shop my products on my online store: https://pauladeenshop.com/
Click here to visit my Amazon shop page: https://www.amazon.com/pauladeen
------------------------
#pauladeen #loveandbestdishes
Show More Show Less View Video Transcript
0:00
- Hey, y'all come on in the house today.
0:03
It's fall y'all.
0:06
And so for the next few videos,
0:10
I'm going to be doing soups,
0:13
and I'm doing a soup that
0:15
is near and dear to my heart it's called,
0:19
creamy peanut butter soup.
0:20
And it is one of my recipes in the Paula Deen's,
0:28
Southern Cooking Bible.
0:32
It's hard to read upside down.
0:36
It's a creamy peanut soup.
0:38
And I am from Southwest Georgia
0:41
where peanuts are king.
0:43
Peanuts and pecans. They are king.
0:47
All right. Y'all, I'm going to start
0:52
by
0:55
sauteing onions and celery together
0:59
in a little bit of butter.
1:02
And then we gonna make kind of like a rue,
1:05
we going to add some flour,
1:08
you know to thicken the soup up.
1:14
Okay. Won't take but a minute.
1:15
So I've got, oh, let's see how much I've got.
1:18
I've got a small onion or a medium onion,
1:22
two stalks of celery chopped.
1:25
I've got six cups, almost seven cups of a chicken broth.
1:32
And that's going to be our base for our soup.
1:38
And
1:39
peanut butter calls for
1:43
a 16 ounce jar of peanut butter,
1:48
but it comes in
1:48
- [Teresa] They don't make 16 ounce
1:49
- No they don't make any more.
1:51
- [Teresa] They are messing me up.
1:52
- I know.
1:53
So 18 ounce,
1:54
so I'll just leave a couple of tablespoons
1:57
in the jar.
2:01
The chicken broth looks good.
2:03
And we've also got some sour cream over here
2:06
and some green onion tops.
2:12
So it's a very, very, very simple soup.
2:15
There's a good chance that you have every bit of this
2:18
in your refrigerator, you know?
2:22
Okay. So in go the onions.
2:27
Our butter is almost melted.
2:35
So I want to show y'all something while this is sauteing.
2:39
A friend of mine Diane Cook.
2:45
I received a big 'ol box from her the other day and I said,
2:48
oh my gosh, what is that girl sending me now?
2:52
She's just so sweet and so good about things like that.
2:56
But I opened it up and it was two Halloween wreathes
3:01
just in time.
3:03
For me to have them for the show.
3:06
So y'all want to see them. Diane, thank you.
3:10
She's just real talented.
3:14
She sends me soap that she makes, jewelry.
3:17
- [Teresa] She's amazing.
3:18
- Yeah, she is.
3:19
She's very very good.
3:20
- [Teresa] She's been with us for a long time.
3:21
- A long, long time. Yes.
3:24
And you know, Woody, her sweet husband passed away
3:29
and it was rather quick.
3:31
So I hope that you're doing well Diane.
3:35
I think about you more often than you would know.
3:39
All right. So you want to take them out,
3:41
down on the front porch and show them the,
3:44
the wreathes Eddie?
3:45
So Diane, these are so cute.
3:47
Now. I want to thank you.
3:48
They were just right on time.
3:51
And look at the witches' leg.
3:53
She has done fallen into the wreath
3:57
and she got hung up.
4:00
(laughing)
4:01
Same thing over here. Her twin sister got tied up,
4:05
and fell into the wreath,
4:08
but isn't this adorable.
4:11
Thank you so much Diane.
4:13
Happy Halloween to you.
4:16
Okay. I'm gonna put in
4:21
this is about three tablespoons of flour
4:27
and
4:30
it's just regular all-purpose flour.
4:32
And I'm going to cook this for a couple of minutes
4:35
and that's gonna be the tightening for our peanut soup.
4:41
So we want to just cook it long enough to get the floury
4:44
taste out of it.
4:47
Alright.
4:48
So I'm going to take this over here
4:52
and which,
4:54
which food processor did we decide?
4:57
- [Eddie] The one on the right.
5:12
- Okay so, in this goes.
5:17
And we're just gonna,
5:21
we've got to cream it right on up.
5:23
We're gonna get it real smooth.
5:26
That was a great idea that you had Teresa.
5:31
All right so look how nice and pureed that is.
5:36
So I'm going to put it back in our pot.
5:43
And that flour is gonna make it smooth and thick.
5:51
I want to get every bit of this out.
5:56
Cause y'all know me.
5:59
Okay. I'll be back to clean you up later.
6:01
(laughing)
6:03
Slam goes to goers.
6:08
All right. So I'm going to slowly add
6:10
our chicken stock.
6:25
I think I'm gonna need a little handy dandy whisk.
6:39
We could make this for St. Patrick's day.
6:44
Okay, green.
6:59
Okay. So that's doing good.
7:03
Our flour doesn't appear to have any lumps in it.
7:08
Which is good.
7:12
There we go.
7:17
That's six cups of chicken stock y'all.
7:27
And let's see what's next.
7:30
You stir in the flour and cook for two minutes.
7:33
Slowly whisk in the broth.
7:36
Bring that to a boil over high heat
7:38
and reduce to a simmer
7:40
and cook until it's thickened.
7:42
And, that's going to take us
7:44
probably 10 or 15 minutes
7:46
for that flour to do what it's supposed to do.
7:51
Okay. So now this has gotten slightly a little thick,
7:55
and it's at this point
7:58
that you would strain the celery and onions
8:03
and just leave it a broth. But you know,
8:05
I did it in the food processor.
8:07
So we're not going to go through that step.
8:11
Now I'm going to add two cups of peanut butter,
8:20
And I'm going to leave about two ounces in this jar.
8:31
(laughing)
8:36
I've gotten where
8:38
almost every morning I come in here and I fix me,
8:46
a muffin, an English muffin.
8:51
And I put it in the air fryer and get it really toasty.
8:55
- [Teresa] Yum.
8:56
- And then I put a light coating of peanut butter on it,
9:01
and then I drizzle it with honey.
9:04
Oh my goodness. It's so good.
9:07
And the air fryer just makes that English muffin
9:10
with all those little holes all in it,
9:12
makes it real crisp.
9:13
And, well first I start with a little butter
9:17
on it and then I toast it.
9:19
(laughing)
9:22
Oh, this looks good.
9:31
Okay, I'm gonna
9:32
change back to my
9:35
whisk
9:38
and make sure I break up all the peanut butter.
9:42
Now it's kind of turning brown, isn't it Eddie.
9:44
- [Eddie] Yeah.
9:45
(laughing)
9:49
- I still got peanut butter
9:54
in my whisk.
10:02
It's great. This is so simple.
10:06
So so simple.
10:10
- [Eddie] Now have you ever, can you eat this chilled,
10:14
or is it just
10:15
- I would not, it was not appealing to me chilled,
10:19
but
10:21
that's not to say that
10:22
other people wouldn't like it that way.
10:27
Here's my pooper scooper.
10:30
All right.
10:30
And now I'm going to blend in
10:33
two cups of sour cream.
10:39
Now you don't want your soup,
10:42
like crab stew
10:44
or a bisque.
10:46
You don't want it that thick.
10:49
You want it on the thinner side of soup.
10:55
Going back to my whisk.
11:01
Thank you Teresa.
11:02
- [Teresa] You're welcome.
11:08
- Because it will take just a couple of seconds to
11:10
blend in that sour cream
11:14
because it wants to clump a little bit.
11:21
Ooh. That peanut butter smells so good.
11:31
So, so good.
11:32
Yeah.
11:39
See Eddie, how it's kind of clumpy.
11:41
- [Eddie] Mm-hmm
11:46
- It won't take long though for it all to be broken down.
11:55
While I'm stirring this and breaking it down,
11:59
I'm going to go ahead and add
12:04
my salt and pepper to it.
12:15
About a half a teaspoon of pepper,
12:22
Almost a teaspoon of salt,
12:25
and then we'll taste it.
12:26
We'll come back and check
12:29
and make sure it's seasoned properly for the people
12:34
that I'm feeding.
12:41
Oh I like that coarse ground pepper in it.
12:45
It looks pretty.
12:49
Little black specs. You could use a white pepper,
12:53
but sometimes I just like to see the pepper in the dish.
13:00
Okay. So it's about smooth now.
13:04
Like I said, it doesn't take,
13:04
but a minute to incorporate all that sour cream.
13:11
And I'm telling you what?
13:12
I am just walking down memory lane today, big time,
13:17
because I'm going to serve myself a bowl of soup in
13:28
the bowls from River Bend restaurant.
13:32
And this is what my grandmother served,
13:34
her soups in to the customers.
13:38
So it's just, it's so very nostalgic day.
13:44
I just treasure. I treasure these
13:48
pieces that I have left.
13:51
All right. Now I'm going to cut that down very, very low.
13:54
And I'm going to come over here and I'm going to garnish
13:58
my soup with the scallions or green onions.
14:02
And then I've got some rough chop peanuts,
14:07
that I'm going to garnish it with.
14:08
And that's it.
14:11
That easy. It's so easy,
14:17
So easy. And so hot.
14:28
I tell y'all right now,
14:29
George Washington Carver was on to something.
14:32
(laughing)
14:34
And we have him to thank for the
14:37
expansion of the peanut.
14:47
If you and your family like peanuts
14:50
y'all are gonna adore this soup.
14:53
It's very, very good.
14:59
It's so good.
15:01
Would y'all have a bowl.
15:02
- [Teresa] Sure.
15:03
- Okay.
15:05
When I get through eating mine, I'll fix you a bowl.
15:07
(laughing)
15:09
I'm kidding.
15:13
Mmm.
15:14
- [Teresa] Sounds good.
15:16
Enjoyed it y'all.
15:17
Love and best dishes.
#Food & Drink
#Hobbies & Leisure