Savory Cream of Peanut Soup

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

45 m servings 395 cals
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Original recipe yields 12 servings

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Nutrition

  • Calories:
  • 395 kcal
  • 20%
  • Fat:
  • 31.6 g
  • 49%
  • Carbs:
  • 18.6g
  • 6%
  • Protein:
  • 15.1 g
  • 30%
  • Cholesterol:
  • 20 mg
  • 7%
  • Sodium:
  • 756 mg
  • 30%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Footnotes

  • Cook's Note:
  • For a thicker, smoother soup, rub mixture of onion, celery, butter, and flour through a sieve.

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