Cream Of Peanut Soup

Oxmoor House
about 2 quarts


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1 cup thinly sliced celery
1 medium onion, finely chopped
1/4 cup butter or margarine
2 tablespoons all-purpose flour
2 quarts chicken broth
1 1/3 cups smooth peanut butter
1 cup half-and-half
1/8 teaspoon white pepper
Finely chopped peanuts


Sauté celery and onion in butter in a large Dutch oven over low heat 10 minutes or until tender. Remove from heat.

Add flour, stirring until smooth; stir in broth. Place over medium heat, and bring to a boil, stirring constantly. Add peanut butter, beating with a wire whisk until blended. Reduce heat; cover and simmer 15 minutes. Stir in half-and-half and pepper; heat just to boiling.

Ladle soup into individual serving bowls; garnish with chopped peanuts. Serve immediately.

Created date

February 2010