All Recipes Best Recipe Soups, Stews and Chili Recipes Soup Recipes Beans and Peas

Ingredients

¼ cup butter 1 onion, very finely chopped 2 stalks celery, very finely chopped ¼ cup all-purpose flour 2 quarts chicken stock 1 (18 ounce) jar crunchy peanut butter 1 (12 fluid ounce) can evaporated milk 2 tablespoons roasted peanuts, or to taste

Nutrition Info

395.1 calories carbohydrate: 18.6 g cholesterol: 19.8 mg fat: 31.6 g fiber: 4.5 g protein: 15.1 g saturatedFat: 8 g servingSize: - sodium: 756.2 mg sugar: 8.6 g transFat: : - unsaturatedFat: : -

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.
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.

12 servings

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