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Recipe Summary

Yield:
about 2 quarts
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

Source

Oxmoor House Homestyle Recipes

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