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West Indian Peanut Soup Recipe


Peanut Butter Schmier in soup? You betcha!


  • 1 c. celery, diced
  • 1 c. onion, diced
  • 1 Tbsp. chopped garlic
  • 1 stick butter
  • 8 Tbsp. flour
  • 12 - 16 c. chicken stock
  • 1 - 28 oz. can diced tomatoes
  • 4 c. diced cooked chicken
  • 1 pint jar Kitchen Kettle Peanut Butter Schmier
  • 2 Tbsp. curry powder
  • 1 tsp. cayenne pepper


Sauté celery, onion and garlic in butter. Add flour and stir until combined. Cook a few minutes but do not brown. Remove from heat and slowly add 12 cups chicken stock, 1 cup at a time, stirring after each addition until completely incorporated. Return to heat and cook, stirring constantly until stock is slightly thickened. Add Peanut Butter Schmier, tomatoes, curry, cayenne and diced chicken. Add remaining 4 cups stock if needed. Simmer another 20 minutes or until heated through. Remove from heat and serve immediately.

Kitchen Kettle Village Peanut butter schmier, peanut soup, peanut indian soup, West Indian, Tailgating

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