OLD-FASHIONED PEANUT SOUP
Posted: September 18, 2008 9:43 pm
*** My mother made this soup back in the 70's, and only really has it in her memory. She found one that's pretty darn close to what she makes on Food.com, I believe. You have to like peanuts or peanut butter to like this. 
And only in small quantities. But it's very good. 
****
1/2 CUP BUTTER
1 SMALL ONION, DICED
2 STALKS CELERY, DICED
3 TABLESPOONS FLOUR
2 QUARTS (8 CUPS) HOT CHICKEN BROTH
2 CUPS PEANUT BUTTER
1/3 TEASPOON CELERY SALT
1 TEASPOON SALT (I'D TASTE FIRST)
1 TABLESPOON LEMON JUICE
1/2 CUP GROUND PEANUTS
MELT BUTTER IN LARGE SAUCEPAN. COOK ONION AND CELERY OVER LOW HEAT FOR 5 MINUTES.
STIR IN FLOUR AND COOK TWO MINUTES. ADD BROTH. BRING TO BOIL, STIRRING. COVER AND SIMMER 30 MINUTES. REMOVE FROM HEAT AND STRAIN. (I THINK STRAINING SHOULD BE OPTIONAL)
STIR IN PEANUT BUTTER, CELERY SALT, SALT, AND LEMON JUICE. HEAT BUT DO NOT BOIL.
JUST BEFORE SERVING, STIR IN PEANUTS.
And only in small quantities. But it's very good. ****1/2 CUP BUTTER
1 SMALL ONION, DICED
2 STALKS CELERY, DICED
3 TABLESPOONS FLOUR
2 QUARTS (8 CUPS) HOT CHICKEN BROTH
2 CUPS PEANUT BUTTER
1/3 TEASPOON CELERY SALT
1 TEASPOON SALT (I'D TASTE FIRST)
1 TABLESPOON LEMON JUICE
1/2 CUP GROUND PEANUTS
MELT BUTTER IN LARGE SAUCEPAN. COOK ONION AND CELERY OVER LOW HEAT FOR 5 MINUTES.
STIR IN FLOUR AND COOK TWO MINUTES. ADD BROTH. BRING TO BOIL, STIRRING. COVER AND SIMMER 30 MINUTES. REMOVE FROM HEAT AND STRAIN. (I THINK STRAINING SHOULD BE OPTIONAL)
STIR IN PEANUT BUTTER, CELERY SALT, SALT, AND LEMON JUICE. HEAT BUT DO NOT BOIL.
JUST BEFORE SERVING, STIR IN PEANUTS.