Cream of Peanut Soup from Fort Myers

  • Yield: 4 servings


2tablespoons (heaping) creamy peanut butter
1cup hot water
1teaspoon cornstarch
1cup chicken stock, chilled
2cups evaporated milk or half-and-half
2teaspoons minced onion or onion flakes
1teaspoon salt


  1. Dissolve the peanut butter in the hot water in a saucepan.  Blend the cornstarch into the chicken stock in a cup.  Stir into the peanut butter mixture.  Add evaporated milk, onion and salt.
  2. Cook for 5 minutes or until thickened and heated through, stirring constantly.  You may chill this soup and reheat with good results.

Recipe reprinted with permission from the Junior League of Ft. Myers’ Tropical Settings (the Junior League of Ft. Myers, Inc., Ft. Myers, Fl., 1995).