Peanut Soup


Serves: 5
Total Calories: 109

Ingredients

1 packet dry onion soup mix
2 ribs celery, chopped or 4 teaspoons parsley flakes
2 tablespoons butter
1 quart chicken stock
1/2 tablespoon flour
1/2 cup peanut butter
1 cup milk

Directions:

Mix first 4 ingredients and heat to boiling, then add flour which has been mixed with cooled stock to the mixture. Pour this all through a strainer and then add peanut butter and milk. Cook at low heat—do not boil—until warmed and blended. Serve garnished with crushed peanuts.

Note: I usually use lowfat milk and some powdered milk to thicken to my own liking. Regular milk will do fine or cream for a very full-bodied soup.

Nutritional Facts:

Serves: 5
Total Calories: 109
Calories from Fat: 57

This Peanut Soup recipe is from the Best of the Best from the East Coast Cookbook Cookbook. Download this Cookbook today.


More Recipes from the Best of the Best from the East Coast Cookbook Cookbook:
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Broccoli Cream Cheese Soup
Martha Washington’s Porridge of Green Peas
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Onion Soup
Zesty Gazpacho
Soup à la Julienne
Corn Soup with Shrimp
Oyster and Artichoke Soup
Crab and Asparagus Soup
Peanut Soup
Virginia Peanut Soup
Martha Washington’s To Make a Frykecy
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Golden Glow Corn Chowder
Flounder Chowder Fulgham
Captain Rasmussen’s Clam Chowder
Fish Chowder, Jersey Shore
Quahog “Chowdah”
Shrimp Bisque
Fresh Mushroom Bisque
Crab and Corn Bisque
Beaufort Grocery’s Darn Fine Gumbo
White Chili
Sinfully Rich Oyster Stew
5-Hour Beef Stew
Blues Brothers World Famous Brunswick Stew
Brunswick Stew Family Size
Chicken Tortilla Stew
Summer Corn and Tomato Stew




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