Savory Cream of Peanut Soup

A traditional Colonial recipe our children love. This soup is also excellent served cold.



Step: 1

Melt butter in a large saucepan over medium heat. Cook and stir onion and celery in hot butter until soft, about 8 minutes. Stir flour into butter to incorporate. Gradually whisk chicken stock into flour mixture. Bring mixture to a boil, reduce heat to medium-low, and cook at a simmer until thickened, about 5 minutes.

Step: 2

Remove saucepan from heat. Stir peanut butter and evaporated milk into stock until peanut butter melts into the mixture. Return saucepan to low heat. Cook at a simmer until flavors have blended, about 15 minutes. Garnish with roasted peanuts to serve.


Per Serving: 395 calories; protein 15.1g; carbohydrates 18.6g; fat 31.6g; cholesterol 19.8mg; sodium 756.2mg.

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