Cream of Peanut Soup (Thanksgiving Recipes)

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Step 11: Squash out all the juice into another bowl.

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Step 12:

Pour the sieved out soup stuff back into your pot and add the cream:

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Step 13:

Add the peanut ****er:
Here's where smooth is better than chunky - if you go with fresh ground peanut ****er you'll have to squash it out spoonfull by spoonfull until it's not chunky anymore. As the soup heats, the peanut ****er will disipate and thicken the stock. In my case I had to go back and sieve it out again to get the right consistancy (see next step).

Now on LOW heat bring that mess up to just under a boil. Don't boil it.

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Step 14:

Beacuse soup was too chuncky I had to sieve the peanut ****er / stalk / cream mixture again. Use smooth peanut ****er and you won't have to do this step, the creamy kind will fully dissipate in the previous step.

[bholus10]

Step 15: Here is chunky mess that was left in the sieve: Put the sieved soup back on the stove to warm up again once you sieved to your liking.