Cream of Peanut Soup
Yield
1 servingsPrep
20 minCook
30 minReady
50 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | medium |
onions
chopped |
|
| 2 | each |
celery stalks
chopped |
|
| ¼ | cup |
butter
or margarine |
|
| 3 | tablespoons |
all-purpose flour
|
|
| 2 | quarts |
chicken broth
|
*
|
| 2 | cups |
peanut butter
smooth |
|
| 1 | cup |
light cream (half&half)
heated |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | medium |
onions
chopped |
|
| 2 | each |
celery stalks
chopped |
|
| 59 | ml |
butter
or margarine |
|
| 45 | ml |
all-purpose flour
|
|
| 2 | quarts |
chicken broth
|
*
|
| 473 | ml |
peanut butter
smooth |
|
| 237 | ml |
light cream (half&half)
heated |
|
Directions
Sauté onion and celery in butter until tender but not brown.
Stir in flour and blend well.
Add chicken broth, stirring constantly.
Bring to a boil; then simmer 3 to 5 minutes.
Remove from heat and rub through a sieve.
Discard vegetables.
Add last 2 ingredients, stirring to blend thoroughly.
Heat through but do not boil.
Garnish with chopped peanuts.
Serves 8-10.
