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Cream Of Peanut Butter Soup

southern.chef's picture
Ingredients
  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)
Directions

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

Cuisine: 
American
Course: 
Side Dish
Dish: 
Soup
Ingredient: 
Vegetable

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