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==Info== |
==Info== |
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==Ingredients== |
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* 3 tablespoons [[all-purpose flour]] |
* 3 tablespoons [[all-purpose flour]] |
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* 2 quarts [[chicken broth]] |
* 2 quarts [[chicken broth]] |
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| − | * 2 cups |
+ | * 2 cups smooth [[peanut butter]] |
* 1¾ cup [[evaporated milk]] |
* 1¾ cup [[evaporated milk]] |
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* ½ cup chopped [[peanut]]s |
* ½ cup chopped [[peanut]]s |
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==Directions== |
==Directions== |
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| − | [[Category:Recipes]] |
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[[Category:Soup Recipes]] |
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[[Category:Peanut Soup Recipes]] |
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[[Category:Peanut Butter Recipes]] |
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Revision as of 21:01, 4 February 2010
Info
A River of Recipes: Native American Recipes Using Commodity Foods by the USDA Food Distribution Program on Indian Reservations, public domain government resource—original source of recipe
- Serves: 12
Ingredients
- 1 medium onion, chopped
- 2 stalks celery, chopped
- ¼ cup butter or margarine
- 3 tablespoons all-purpose flour
- 2 quarts chicken broth
- 2 cups smooth peanut butter
- 1¾ cup evaporated milk
- ½ cup chopped peanuts
Directions
- Cook onion and celery in butter or margarine until tender but not brown.
- Stir in flour until well blended. Add chicken broth, stirring constantly and bring to boil.
- Remove from heat. Add peanut butter and evaporated milk, stirring until blended thoroughly.
- Return to heat but do not boil.
- Serve with peanuts sprinkled over top of soup. Good hot or cold.