“A savory cream soup with a great peanut butter flavor.” - by leia
Ingredients
Adjust Servings
Original recipe yields 8 to 10 servings
Directions
- In a 4 quart saucepan saute celery and onion in butter overmedium-high heat. Saute until celery and onion are tender, approximately five minutes.
- Remove from heat and add the flour and peanut butter, stirring until melted. Once melted gradually stir in chicken broth.
- Return to medium-high heat and bring to boil for two minutes. Reduce heat and simmer uncovered approximately 10 minutes, stirring occasionally.
- Stir in heavy cream and heat through.
Nutrition
Amount Per Serving (9 total)
- Calories
- 404 cal
- 20%
- Fat
- 38.9 g
- 60%
- Carbs
- 9.3 g
- 3%
Based on a 2,000 calorie diet
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Reviews (28)
Rate This Recipe
"Try it with coconut milk instead of cream and add some red curry paste for spice. MMMMMMmmmmmmmm!..." See more"
LAWGODESSS
"This truly was the best peanut soup I have ever had...I chopped up the celery and a red onion in my food processor. I also added about one fourth of a green pepper for some added flavor. I did not hav..." See moree heavy cream so I mixed up some milk and instant coffee cream, and that did the trick. So easy and quick and flavorful. Virginia is known for its peanuts and peanut soup is a big thing.....and this is better than the traditional peanut soup in southeastern Virginia's restaurants. Garnish it with some chopped peanuts. De-lish. Served with peanut chicken sald croissants. (Im adding that recipe to the site soon). Thank you:)"
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