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COLONIAL PEANUT SOUP Recipe

2 tablespoons butter
2 tablespoons grated onion
1 branch celery, thinly sliced
2 Tablespoons all-purpose flour
3 cups chicken broth
1/2 cup creamy peanut butter
1/4 teaspoon salt
2 Tablespoons lemon juice
2 Tablespoons chopped roasted peanuts

Melt butter in a saucepan over low heat; add onion
and celery. Saute for about 5 minutes. Add flour and
mix until well blended. Stir in chicken broth and allow
to simmer for about 30 minutes. Remove from heat,
strain broth. Stir the peanut butter, salt and lemon
juice into the strained broth until well mixed. Serve
hot in cups. Garnish each cup with a teaspoon of
chopped peanuts. Recipe makes 6 servings.

More Recipes

You can use our salted or unsalted Jumbo
Virginia Gourmet Peanuts for any of these
great recipes!

EASY PEANUT BUTTER CHOCOLATE FUDGE Recipe 1 (12 oz.) pkg. peanut butter flavored chips 1 (14 oz.) can sweetened condensed milk 1/4 c. butter 1 c. chopped peanuts, do not use roasted peanuts or walnuts 1 (6 oz.) pkg. semi-sweet chocolate morsels On medium heat, melt 2 tablespoons butter, then the peanut butter chips, then 1 cup condensed milk. Remove from heat and stir in peanuts. Pour into wax paper-lined 8-inch square pan. In small saucepan on medium heat, melt remaining butter, then melt chocolate morsels, stir in remaining condensed milk. Remove from heat, spread chocolate mixture on top of peanut butter mixture. Chill 2 hours or until firm. Do not let mixtures boil, the less heat used the smoother and creamier it will be. More Recipes Like This You can use our salted or unsalted Jumbo Virginia Gourmet Peanuts for any of these great recipes!

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