Peanut Soup
Yield
4 servingsPrep
15 minCook
20 minReady
70 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | tablespoons |
butter
|
|
| 1 | each |
onions
chopped |
|
| 2 | stalks |
celery
chopped |
*
|
| 1 | tablespoon |
all-purpose flour
|
|
| 6 | cups |
chicken broth
|
|
| ¾ | cup |
peanut butter
|
|
| 1 | x |
salt
to taste |
*
|
| 1 | squeeze |
lemon juice
|
*
|
| ½ | cup |
heavy whipping cream
|
|
| ½ | cup |
peanuts
chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 45 | ml |
butter
|
|
| 1 | each |
onions
chopped |
|
| 2 | stalks |
celery
chopped |
*
|
| 15 | ml |
all-purpose flour
|
|
| 1.4 | l |
chicken broth
|
|
| 177 | ml |
peanut butter
|
|
| 1 | x |
salt
to taste |
*
|
| 1 | squeeze |
lemon juice
|
*
|
| 118 | ml |
heavy whipping cream
|
|
| 118 | 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.
