It's Peanut Butter Jelly Soup Time

A few weeks ago my son was home and we decided we were lonesome for Lakshmi. We tuned in to watch the Top Chefs [season 4, episode 12] battle it out in Chicago. Lisa Fernandes made peanut butter mashed potatoes. I wondered where she learned to love peanut butter enough to bring it into the competition that could make or break her life. I was in awe of her taste buds and self-confidence.

My favorite food ‘tastes’ come directly from my parents. I learned to love vegetables, especially artichokes, from my mother. Whenever my father was away, she would steam artichokes, melt the butter and we’d have our dinner. I’m sure it was the idea of just the two of us, eating something special, as much as the meal itself that I loved.

My father LOVES peanut butter. He would gladly eat it at every meal, the chunkier the better. I’m not sure he needs anything more than a spoon. My idea of heaven is peanut butter gelato.

When I wandered through Sensei at lunch time today, my taste buds were humming a peanut butter melody. Renee was offering a taste of fresh purple cauliflower with one of her delicious and healthy dipping sauces. It wasn’t peanut butter, but she offered to share an amazing recipe that will be. Tim walked by and said his sons thought celery was naked without peanut butter, and offered to share one of his Senseitional creations. So in honor of June 15, and half of all our inherited taste buds, we invite you to send us a recipe that reminds you of your dad, and the memories that go along with it. Please enjoy ours as well.

One of Tim’s favorites!

Peanut Butter and Jelly Soup

2 Tbsp Butter
2 Tbsp Onion, grated
1 Stalk Celery, diced
2 Tbsp Flour
3 cups Chicken broth (try low sodium)
½ cup Creamy peanut butter (try reduced fat for fewer calories)
¼ tsp Salt
1 cup Light cream
2 Tbsp Roasted peanuts, chopped
½ cup Grape jelly (can use low sugar or fruit preserves instead)

Melt butter in a saucepan over low heat. Add onion and celery and sauté for 5 minutes. Add flour and mix until well blended. Slowly stir in chicken broth and allow to simmer for about 30 minutes. Remove from heat and strain broth to remove the celery and onions. Next, stir the peanut butter, salt and cream into the strained broth until mixed well. Serve hot. Garnish each serving with a teaspoon of chopped peanuts and a dollop of your favorite jelly.

Make 4 servings.

Renee’s Peanut Butter Spread

I’ve used this peanut butter spread recipe off and on for years. I’ve found its best when made with freshly ground peanut butter because that has the strongest peanut flavor.

Reduced Fat Peanut Butter Spread or Dip

¼ cup Peanut butter
3 Tablespoons Fat free cream cheese (tub)

Stir ¼ cup peanut butter into 3 Tbsp fat free cream cheese until well mixed. It’s great on anything toasted, especially with a little all fruit jam, sliced fresh fruit, or anywhere you would normally use peanut butter. It’s also wonderful as a dip with celery, pretzels, crackers, strawberries or apple slices.

Store unused spread in refrigerator.