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Crackerjack soup

Every once and a while you’ve just gotta think outside the box—the Crackerjack box that is. This savory-but-sweet peanut soup has its roots in Georgia. I’ve swapped out several of the traditional ingredients and replaced the cream with coconut milk. It adds a layer of rich, exotic flavor that makes it a guaranteed home run for kids and adults alike.

1¼ cup shelled peanuts (or 1 cup smooth peanut butter)

3 tablespoons peanut or vegetable oil, divided

2 tablespoons butter

1 yellow onion, chopped

1 medium-size yam, peeled and chopped into ¼-inch cubes

5 cups chicken stock

½ cup canned coconut milk (not to be confused with coconut cream)


cayenne pepper (optional)

1 tablespoon freshly squeezed lime juice

½ cup crackerjacks (for garnish)


In a food processor, add peanuts and 2 tablespoons peanut oil. Puree until smooth. Reserve. (If you use peanut butter, omit the 2 tablespoons of oil used to blend the peanuts).


In a large pot over medium heat, add 1 tablespoon peanut oil, butter, onion and yam. Cover and cook for 15 minutes, stirring occasionally. Add chicken stock, coconut milk and peanut butter. Turn up heat until liquids reach a boil, then reduce heat and simmer for 15 minutes. Let cool slightly, then puree in a blender. Season to taste with salt and cayenne. (If sharing with kids, it is a good idea to season theirs separately). To serve, reheat, then garnish each bowl with a few crackerjacks.


Yield:  8 servings

Uncommon goods: Crackerjacks are available at some grocery stores and ballparks everywhere.

Level of difficulty: There is little chance of striking out with this recipe

Active prep:  40 minutes inactive cooking time  30 minutes

Shortcuts: Choose the peanut butter option

Advance work: Can be made up to 2 days in advance

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