Peanut Butter Soup

Peanut Butter Soup


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What a way to cure that peanut butter craving.

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Lebanon, OH


  • 4 Tbs. butter or margarine
  • 1/2 C. chopped onion
  • 3/4 C. chopped celery
  • 2 Tbs. flour
  • 1/4 tsp. salt
  • 2 C. scalded milk
  • 3 C. hot chicken broth
  • 1/2 C. smooth peanut butter
  • garnish: (if desired)
  • 2 Tbs. chopped peanuts
  • 2 strips bacon-crisp, crumbled
  • parsley

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Melt butter over low heat, add onion and celery; saute for about 10 minutes. Blend in flour and salt, cook until mixture bubbles, stirring constantly. Slowly add hot broth stirring constantly as mixture thickens, then add scalded milk continuing to stir. Bring to a boil and cook for 5 minutes; continue to stir. Remove from heat. Measure peanut butter into a small bowl and gradually stir in 1 cup of cooked mixture. Blend until smooth. Pour this into the remaining hot mixture and mix well with whisk until peanut butter is well blended. Return to heat and heat throrougly. Pour into bowls and granish.

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