Lemon Peanut Soup
|Butter||1⁄2 Cup (8 tbs)|
|Onion||1 Small, diced|
|Celery ribs||2 , diced|
|All purpose flour||3 Tablespoon|
|Chicken broth||2 Quart|
|Creamy peanut butter||16 Ounce (1 Jar)|
|Celery salt||1 Teaspoon|
|Salt||1 Teaspoon (Or To Taste)|
|Lemon juice||1 Tablespoon|
|Ground peanuts||1⁄2 Cup (8 tbs)|
Melt butter in a large saucepot or Dutch oven.
Add onion and celery; saute 5 minutes, or until tender, but not browned.
Add flour and mix well.
In another saucepan, heat chicken broth.
Gradually stir hot broth into vegetable mixture.
Cook 30 minutes.
Remove from heat; strain.
Add peanut butter, celery salt, salt and lemon juice to strained mixture; mix well to soften peanut butter and make a smooth soup.
Return to heat briefly to warm soup.
Sprinkle ground peanuts on soup just before serving.
Calories 328 Calories from Fat 237
% Daily Value*
Total Fat 27 g41.9%
Saturated Fat 8 g40.2%
Trans Fat 0 g
Cholesterol 20.2 mg6.7%
Sodium 819.7 mg34.2%
Total Carbohydrates 15 g5%
Dietary Fiber 3.1 g12.3%
Sugars 5 g
Protein 11 g21.1%
Vitamin A 5.3% Vitamin C 2.6%
Calcium 1.1% Iron 2.1%
*Based on a 2000 Calorie diet