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Cream Of Peanut Butter Soup

southern.chef's picture
  All purpose flour 1 Tablespoon
  Chopped chives 1 Tablespoon (for garnish)
  Butter/Margarine 1 Tablespoon, melted
  Chopped celery 1⁄2 Cup (8 tbs)
  Creamy peanut butter 1⁄2 Cup (8 tbs)
  Milk/Half and half 1⁄2 Cup (8 tbs)
  Chopped onion 1⁄4 Cup (4 tbs)
  Canned chicken broth 29 Ounce, undiluted (2 Cans, 14 1/2 Ounce Each)

Saute celery and onion in butter in a Dutch oven until tender; add flour, stirring until smooth.
Cook 1 minute, stirring constantly.
Gradually add chicken broth; bring mixture to a boil.
Add peanut butter and milk; reduce heat and simmer 5 minutes, stirring constantly (do not boil).
Garnish soup with chives, if desired.

Recipe Summary

Side Dish

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Average: 4.2 (20 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1120 Calories from Fat 714

% Daily Value*

Total Fat 82 g125.9%

Saturated Fat 21.5 g107.4%

Trans Fat 0 g

Cholesterol 43.6 mg14.5%

Sodium 809 mg33.7%

Total Carbohydrates 66 g22%

Dietary Fiber 10.5 g42%

Sugars 22.3 g

Protein 51 g102.8%

Vitamin A 28.3% Vitamin C 22.6%

Calcium 21.3% Iron 16.1%

*Based on a 2000 Calorie diet

Cream Of Peanut Butter Soup Recipe