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Cream Of Peanut Soup

Yield about 2 quarts


  • 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

How to Make It

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

  2. 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.

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

Oxmoor House Homestyle Recipes