Search
by Ingredient

Peanut Soup

Empty starEmpty starEmpty starEmpty starEmpty star

Submitted by cammy_x

YIELD

4 servings

PREP

15 min

COOK

20 min

READY

70 min

Ingredients

3 45
TABLESPOONS ML BUTTER
1 1
EACH EACH ONIONS
chopped
2 2
STALKS STALKS CELERY
chopped *
1 15
TABLESPOON ML ALL-PURPOSE FLOUR
6 1.4
CUPS L CHICKEN BROTH
¾ 177
CUP ML PEANUT BUTTER
1 1
X X SALT
to taste *
1 1
SQUEEZE SQUEEZE LEMON JUICE *
½ 118
½ 118
CUP ML PEANUTS
chopped

Directions

Sauté onions and celery in butter until soft.

Sprinkle flour over vegetables and cook 1 minute, stirring to coat.

Add stock and peanut butter; simmer 20 minutes.

Allow mixture to cool 15 minutes, then purée in batches in blender.

(The soup may be made ahead to this point and refrigerated). To serve, reheat in saucepan over medium heat.

Correct seasoning with salt and lemon juice.

Serve with a dash of cream and a sprinkling of peanuts.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 496g (17.5 oz)
Amount per Serving
Calories 712 72% from fat
 % Daily Value *
Total Fat 57g 88%
Saturated Fat 20g 98%
Trans Fat 0g
Cholesterol 74mg 25%
Sodium 813mg 34%
Total Carbohydrate 10g 10%
Dietary Fiber 5g 20%
Sugars g
Protein 54g
Vitamin A 14% Vitamin C 5%
Calcium 8% Iron 15%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Good source of fiber
 

    Email this recipe