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Ingredients45 m servings 395 cals
Original recipe yields 12 servings
- 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.
- Cook's Note:
- For a thicker, smoother soup, rub mixture of onion, celery, butter, and flour through a sieve.
Per Serving: 395 calories; 31.6 g fat; 18.6 g carbohydrates; 15.1 g protein; 20 mg cholesterol; 756 mg sodium. Full nutrition