Total Time
30mins
Prep 10 mins
Cook 20 mins

Rooted in Africa, this silky soup is from the Southern chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.

Ingredients Nutrition

Directions

  1. Melt butter; add onion and cook until tender, but not brown.
  2. Add flour and peanut butter and stir to a smooth paste.
  3. Add stock gradually, season and cook for 20 minutes in a double boiler, stirring constantly until thickened.
  4. Strain and add cream.

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