Georgia Peanut Soup
Posted by Malt-O-Meal on December 3rd 2008 in Soups
Makes 4 servings (6 cups)
This classic soup is great with a little heat; serve it with some hot pepper sauce and a squeeze of lime juice, or just a sprinkle of cayenne pepper. It’s also delicious—and more of a meal—with a small can of stewed tomatoes stirred in at the end. If you have leftover soup, store it in the refrigerator for up to 3 days.
Ingredients
- 2 tablespoons vegetable oil
- 4 stalks celery, finely chopped
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 2 (15-ounce) cans reduced-sodium chicken broth
- 2 cups water
- ¼ cup Original Malt-O-Meal® hot cereal, uncooked
- 1 cup peanut butter, preferably natural style
- ½ cup chopped roasted peanuts
- 2 tablespoons chopped cilantro
- Hot red pepper sauce and lime wedges, for garnish
Directions
- In a soup pot or Dutch oven, heat oil over medium-high heat. Add celery, onion, and garlic and cook, stirring often, until tender, 5-8 minutes. Add broth and water; bring to a boil. Gradually add cereal, stirring until smooth and slightly thickened, 2 minutes.
- Stir in peanut butter and heat through. Divide into soup bowls and sprinkle each with the peanuts and cilantro. Serve with hot pepper sauce and lime wedges.
