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The peanut flavor in this rich appetizer soup makes the ham croutons completely addictive.

Recipe by Oxmoor House May 2005

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Oxmoor House

Recipe Summary

prep:
23 mins
cook:
45 mins
total:
1 hr 8 mins
Yield:
10 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Melt butter in a Dutch oven over medium heat; add onion, celery, and garlic, and sauté 10 minutes or until tender. Add broth, potato, and chopped rosemary. Bring to a boil; cover, reduce heat, and simmer 25 minutes or until potato is very tender.

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  • Meanwhile, heat a large nonstick skillet over medium-high heat. Add ham, and cook until browned and crisp on all sides. Remove from heat; set aside.

  • Process potato mixture, in batches, in a food processor or blender until smooth. Return potato mixture to Dutch oven; stir in peanut butter. Cook over medium-low heat until soup is smooth, stirring often. Stir in whipping cream, salt, and pepper; cook until thoroughly heated.

  • To serve, ladle soup into individual bowls. Top each serving with ham. Garnish, if desired.

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