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

Sara

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Recipe Summary

prep:
15 mins
cook:
30 mins
total:
45 mins
Servings:
12
Yield:
12 servings
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Cook's Note:

For a thicker, smoother soup, rub mixture of onion, celery, butter, and flour through a sieve.

Nutrition Facts

395 calories; protein 15.1g 30% DV; carbohydrates 18.6g 6% DV; fat 31.6g 49% DV; cholesterol 19.8mg 7% DV; sodium 756.2mg 30% DV. Full Nutrition