Peanut Butter and Jelly Soup

Here's an alarming thing: you can type literally anything into google and get a search return. You can even fat finger completely random characters into your search box, and you will get pages full of hits. Go ahead and try it. Type in some gibberish and push go. I'll wait.

Weird, huh?

I introduce this little demonstration because if you google Peanut Butter and Jelly Soup, you will get oodles of suggestions, but none will actually lead you to a soup recipe. So you will have to get it from me.

This recipe was not my idea, although I don't remember where I got it, so I cannot assign proper credit. I may have heard it on NPR, somewhere in between the news bulletins and the Schweddy Balls interview.

Here it is. First, you make a vegetable broth. Fill a stock pot with four to six cups of water. Add yer onions, celery, carrots, and your favorite herbs, all the while humming "parsley, sage, rosemary, and thyme." Simmer until you've extracted the flavor from your aromatics. Run it through a fine mesh strainer and keep the liquid. If you're really ambitious and you've got the muscles for it, you can strain it through cheese cloth.

Or you can just run down to the store and buy a box of vegetable stock and cut your prep time by about 10,000%.

Now, just before serving (this is important) add about 12oz of honey roasted peanuts to the broth and cook until somewhat softened (it should take no more than ten minutes.) At the last minute, add a similar amount of blueberries and bring them up to temperature. You don't want to cook them into mush. Salt and pepper to taste. Light on the pepper please!

The incredible thing is that this soup doesn't just remind of a PB&J sandwich, it tastes uncannily just like a PB&J sandwich. Go ahead and try it. It's alchemy. Bon appetite kids!

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