“A traditional Colonial recipe our children love. This soup is also excellent served cold.” - by Sara
Ingredients
Adjust Servings
Original recipe yields 12 servings
Directions
- 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.
Nutrition
Amount Per Serving (12 total)
- Calories
- 395 cal
- 20%
- Fat
- 31.6 g
- 49%
- Carbs
- 18.6 g
- 6%
Based on a 2,000 calorie diet
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