Peanut Soup

Serves: 5
Total Calories: 109


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


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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