Originally Posted by moonlustere
2 cups dry-roasted peanuts finely chopped or 1 cup chunky style freshly milled peanut butter
2 cups vegetable broth
2 cups coconut milk unsweetened
2 teaspoons snipped fresh chives
In a heavy saucepan combine peanuts, broth and milk. Cook over medium heat for 5 minutes, stirring. Simmer 10 minutes longer, stirring occasionally. Sprinkle with chives.
I made this soup using chunky Peanut Butter as I was out of peanuts. This soup was good! I decided to add some veggies as I was quite hungry, but didn't know exactly which ones would go with coconut and PB so I tried sliced carrots and a gold potato, then added a handful of green peas. Huh!
I ate till I was stuffed, and had more for breakfast two days later. That's when I found I must experiment with making coconut milk and write about it. I don't use canned milk because of the BPA lining so I used Coconut Manna to make the milk. A little too much oil for breakfast! But the soup is delicious. I want to use less liquid and make this as a sauce for rice.
I hadn't realized that coconut and PB go so well together. But it may be that I just happen to really really like those two foodstuffs. Thanks, moonlustere, look forward to your next recipe . . .😀