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Williamsburg peanut soup

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I got this recipe from Erik, supervisor of a team of linguists at a gaming company. I met him at this years memoQfest, and he was kind enough to share this recipe – which is a piece of his childhood – with me and my colleagues after the conference.

Ingredients
  • 2 tablespoons (30 ml) butter
  • 1 small onion, minced (food processor okay)
  • 3-4 tablespoons (45-60 ml) peanut butter
  • 2 tablespoons (30 ml) flour
  • 1 cup chicken broth
  • 1 cup whole milk
Melt the butter in a saucepan.  Add the onion and saute.  DO NOT BROWN – you only want to cook the onion until it isn’t sharp anymore.  If you brown the onion, the soup may be too sweet.
Add the peanut butter.  Stir until everything is mixed.
Add the flour.  Stir again.  The mixture will thicken into something looking like dough.
Add the chicken broth, and stir thoroughly until everything is mixed into a liquid again.
Add the milk.
Simmer over low heat for 10-20 minutes until the flavors have blended.

 

Erik invited me to make some experiment. Hence my version contained celery and chicken stripes, too.

 

 

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