This might at first seem an odd choice for a soup, but then again, a lot of folks think chilled soups are odd anyway. Still, in the summer, when even reluctant fancies turn to Spanish gazpacho or French vichyssoise, you should consider this intriguing and delicious combination of flavors. I always think of it as African in origin, but who knows how many places it’s been since there?
2 tablespoons olive oil
1 cup finely chopped onion
2 tablespoons all-purpose flour
3 cups whole milk
½ cup smooth peanut butter
1 teaspoon celery salt
Freshly ground black pepper to taste
3 cups tomato juice
Heat the oil and sauté the onions until softened but not brown, then stir in the flour and cook for 2 minutes. Remove the pot from heat. In a bowl, stir the milk gradually into the peanut butter until the mixture is smooth, then add the celery salt and pepper. Add this slowly to the onion mixture. Return the pan to the heat and simmer, stirring often, until soup thickens. Stir in the tomato juice. Refrigerate at least 1 hour before serving in a tureen or in individual soup bowls. Serves 6.
Speak Your Mind