So my weird Wednesday offering this week is a "Peanut Butter and Jelly Soup" -- a savory concoction made with hot pepper jelly garnish, peanut butter, chicken broth, lemon juice, light cream, salt and sherry. I don't have any sherry so I omitted it, but in all other respects I stuck to the recipe. It was creamy (of course) and savory and smooth, but totally the wrong season for it. This soup would make a wonderful first course to any Fall meal, even Thanksgiving! But I am so glad I made it. It is going into the keeper file for me.
The chicken breasts I simply placed into a hot pan with olive oil and sprinkled them on both sides with BBQ rub. As they cooked I would occasionally deglaze the pan with some apple juice and then sort of baste them in the pan juices. I cooked them on medium heat until they were just done so they were juicy and yummy.
Easy-peasy corn on the cob recipe, simply shuck and rinse your corn, then wrap them in plastic wrap and microwave them for 5-7 minutes depending on the size of the cob. When you grab them with a hot mitt and they "give" a bit under pressure you know they are done.
I also made a simple tossed salad with shredded carrot and torn romaine leaves.
Southern Peanut Butter Soup with Pepper Jelly:
2 tablespoons butter
2 tablespoons grated onion
1 celery branch, thinly sliced
2 tablespoons flour
3 cups chicken broth
1/2 cup creamy peanut butter
1/4 teaspoon salt
1 cup light cream
2 tablespoons roasted peanuts, chopped
1/2 cup hot pepper jelly
Melt butter in a saucepan over low heat; add onion and celery. Saute for about 5 minutes. Add flour and mix until well blended. Stir in chicken broth and allow to simmer for about 30 minutes. Remove from heat, strain broth. Stir the peanut butter, salt and cream into the strained broth until well mixed. Serve hot. Garnish each serving with a teaspoon of chopped peanuts and a dollop of jelly.