Velvety, easy to prepare, relatively quick to make and made with ingredients that most likely stocked in your kitchen, Colonial Peanut Soup is a winner.
This verion is a healthier version in which I've modified the original recipe and it has no added salt, more celery and onions and more chicken broth. Other versions of the recipe found online feature heavy cream and more butter so that's an option if you want to added creaminess, fat and caolories.
This makes for a nice lunch paired with half a sandwich or salad or as a starter for dinner.
- 2 Tablespoons butter
- 1 celery stalk, thinly sliced
- 2 tablespoons diced onion
- 2 tablespoons flour
- 2 teaspoons lemon juice
- 3 or more cups of chicken broth
- 1/2 cup crunchy organic peanut butter
- Chopped roasted peanuts for garnish
- Melt butter over low heat and then add celery and onion until the onions are soft. Add flour and a small bit of chicken broth, whisking the flour in until fully blended and there are no lumps. Add lemon juice if you like.
- Add the remaining chicken broth and simmer for 30 minutes.
- Strain out the celery and onion and return the broth to the heatied pot. Whisk in the peanut butter until it is melted and the soup is .
- Divide among bowls and garnish with fresh parsley and coarsely chopped peanuts.
Ok to refrigerate and eat within a few days