Savory Cream of Peanut Soup recipe

All Recipes Soups, Stews and Chili Recipes Soup Recipes Beans and Peas

Ingredients

¼ cup butter
1 onion, very finely chopped
2 stalks celery, very finely chopped
¼ cup all-purpose flour
2 quarts chicken stock
1 (18 ounce) jar crunchy peanut butter
1 (12 fluid ounce) can evaporated milk
2 tablespoons roasted peanuts, or to taste

Nutrition Info

395.1 calories
carbohydrate: 18.6 g
cholesterol: 19.8 mg
fat: 31.6 g
fiber: 4.5 g
protein: 15.1 g
saturatedFat: 8 g
servingSize: -
sodium: 756.2 mg
sugar: 8.6 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

  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.

Recipe Yield

12 servings

Recipe Note

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

Do you like the recipe? Share this tasty recipe!