Rating: 5 stars
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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

Gallery

Recipe Summary test

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

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.

    Advertisement
  • 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; carbohydrates 18.6g; fat 31.6g; cholesterol 19.8mg; sodium 756.2mg. Full Nutrition
Advertisement

Reviews (1)

1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
02/22/2021
In my culinary background peanut butter is married to jam and used in desserts. A large "gift" of excellent peanut butter made me leave my comfort zone. This used pantry staples. I made it in my instant pot and was thrilled with the results. It's mild but not bland (but one of my tasters said it would be better if I added some hot spices). It's creamy and very filling. I will make it again. Read More