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 Peanut Butter Soup |
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| Click here for a printable version of this recipe |
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1 small onion, finely chopped 1 rib celery with leaves, chopped 3 tbsp. flour 2 chicken bouillon cubes 3 c. half and half 1/2 c. creamy peanut butter Salt and pepper to taste Salted peanuts or parsley, finely chopped for garnish Melt butter in large saucepan. Add chopped onion and celery and saute until tender, but not brown. Sprinkle flour in pan and stir until bubbly. Slowly stir in half and half and add bouillon cubes. Cook, stirring frequently, until mixture comes to a boil and is smooth. Add peanut butter and whisk until smooth and heated through. Add salt and pepper if desired. May be served warm immediately with peanuts or parsley for garnish, or chilled and served cold. Thin with milk if it becomes too thick. Yield: 4-6 servings. |
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