Creamy Peanut Soup
  • 1 cup shelled boiled peanuts
  • 3 cups chicken broth, divided
  • ¼ cup raw, long grain rice
  • 1 tbsp sherry
  • Sea salt to taste (if using salted boiled peanuts, be sure to taste before adding more salt)
  • Chopped roasted peanuts for garnish (optional)
  1. Cook rice according to package directions until soft.
  2. In a food processor, puree peanuts with ½ cup of the broth and place in a saucepan.
  3. Combine ½ cup of the broth with the rice in the processor and puree; add to peanuts.
  4. Stir in the remaining broth and sherry to peanut mixture; taste for desired saltiness and add if needed.
  5. Heat over low temperature until nice and hot.
  6. Garnish with chopped peanuts if desired.
Recipe by Cooking With Mama at