Virginia Peanut Soup


 This recipe serves 6


  • 4 Tbs butter Butter, without salt
  • 1 very small onion, finely chopped Onions, raw
  • 2 stalks celery, finely chopped Celery, raw
  • 4 Tbs flour Wheat flour, white, all-purpose, enriched, unbleached
  • 4 cups chicken broth Soup, chicken broth, canned, prepared with equal volume water, commercial
  • 1 cup peanut butter, 1/2" cubes Peanut butter, smooth style, with salt
  • 1/2 tsp celery salt Spices, celery salt
  • 2 tsp lemon juice Lemon juice, raw
  • chopped peanuts to garnish Peanuts, all types, dry-roasted, without salt


Step 1

Melt butter in a large pan. Add onion and celery. Saute 5 mins but do not brown. Add flour and stir to blend well. Pour in chicken broth and simmer 30 mins. remove from heat and strain.

Step 2

Stir in peanut butter, salt celery salt and lemon juice. Reheat but do not boil.

Step 3

Garnish with chopped peanuts


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