Kings Arms Tavern Peanut Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
Natural peanut butter - I used Reduced Fat Smuckers Peanut ButterChicken stock - I made my own using Better Than Bouillon Chicken Base, use Vegetable Base for vegetarian optionYellow onion - cheaper than white onionsCelery ribs - the recipe called for 2, but mine were kind of smaller, so I used 3White flour - I use King Arthur unbleached flourButter - I use Land O' Lakes salted butter, but it can be deleted if you use the peanut oilPeanut Oil - I decanted the oil off the top of the natural peanut butter to sauté the onions and celeryHalf and Half - I used regular store brand
Saute onion and celery in butter and peanut oil. Once translucent, but not browned, sprinkle in flour and stir. Cook 5 minutes stirring occasionally to cook flour. Add in chicken stock and bring to a boil. Take off heat, cool enough to puree in a blender, food processor or use a hand mixer. Add in peanut butter and puree again. Bring back up to a boil. Reduce heat. Stir in half and half.
Serving Size: Makes 10 1-cup servings
Number of Servings: 10
Recipe submitted by SparkPeople user RACHELLELP.
Serving Size: Makes 10 1-cup servings
Number of Servings: 10
Recipe submitted by SparkPeople user RACHELLELP.
Nutritional Info Amount Per Serving
- Calories: 437.9
- Total Fat: 29.5 g
- Cholesterol: 28.1 mg
- Sodium: 996.8 mg
- Total Carbs: 23.3 g
- Dietary Fiber: 0.4 g
- Protein: 16.8 g
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