Hotel Roanoke Peanut Soup
Yield
8 servingsPrep
10 minCook
35 minReady
45 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | small |
onions
diced |
|
| ⅓ | teaspoon |
celery salt
|
|
| ¼ | pound |
butter
|
|
| 1 | teaspoon |
salt
|
|
| 2 | each |
celery stalks
diced |
|
| 1 | tablespoon |
lemon juice
|
|
| 3 | tablespoons |
all-purpose flour
|
|
| ½ | cup |
peanuts
ground |
|
| 2 | quarts |
chicken broth
hot |
*
|
| 1 | pound |
peanut butter
creamy |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | small |
onions
diced |
|
| 1.7 | ml |
celery salt
|
|
| 113.4 | g |
butter
|
|
| 5 | ml |
salt
|
|
| 2 | each |
celery stalks
diced |
|
| 15 | ml |
lemon juice
|
|
| 45 | ml |
all-purpose flour
|
|
| 118 | ml |
peanuts
ground |
|
| 2 | quarts |
chicken broth
hot |
*
|
| 453.6 | g |
peanut butter
creamy |
|
Directions
Melt butter in sauce pan and add onion and celery.
Sauté for 5 minutes (do not brown).
Add flour and mix well.
Stir in chicken broth and simmer for 30 minutes.
Remove from heat and strain.
Add peanut butter, celery salt, salt, and lemon juice.
Sprinkle ground peanuts on top before serving.
