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Since one post on peanut butter is never really quite enough, we’re reading about it again today. (Evidently, we love the stuff around here. What can we say?) This time though, instead of traditionally going between two slices of bread, it’s going rogue. Which is to say, in soups.
According to Serious Eats, ground nuts have been used to thicken soups for centuries: peanuts in Africa, pignoli in Italy, chestnuts in France. In this article, they offer up more nutty alternatives to roux, which all add body - and the bonus of another flavor dimension - to your soup. Now you’ve got another use for the leftover nut butter from your perfect PB&J. Maybe next week we’ll cover jam. Twice.
That's Nuts: A Nutty Alternative to Roux from Serious Eats
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Show us your back-pocket baked goods
Our latest #f52contest: back-pocket baking.
What to eat and listen to tonight.
We've got the summer blues.
Za'atar: the spice with zip.
Have a ball (jar).