Peanut Butter and Celery Soup
"I have not made this, but found it in an older cookbook as I was browsing through my books."
photo by sweetysjd
- Ready In:
- 50mins
- Ingredients:
- 8
- Serves:
-
4-6
ingredients
- 2 cups diced celery
- 1⁄2 cup water
- 3 tablespoons butter or 3 tablespoons margarine
- 3 tablespoons all-purpose flour
- 2 cups milk
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon freshly ground black pepper
- 1⁄2 cup smooth peanut butter
directions
- In a saucepan, place chopped celery and water and cover; bring to a boil and boil for about 20 minutes or until celery is tender but not mushy.
- In a separate large saucepan, make a thin white sauce with the butter, flour, milk and salt and pepper.
- When creamy, add undrained celery and peanut butter; stir together well.
- When soup is well blended and creamy, taste; add more salt and pepper if desired.
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Reviews
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To turn it into soup: Add 1/2 c. water to celery bath. Add 2 cans chicken broth, lots more salt and pepper, several dashes of tabasco, 6 chopped green onions, and a teaspoon of onion powder after you've finished the original recipe. Delicious! -
this was the consistency of gravy... it should have been served over rice or biscuits. if i make it again it will be with vegetable broth instead of milk - if i'm going to serve it as a soup that is... otherwise, it's a very good gravy - i topped it with chopped peanuts and fried onions. -
Very good! I used soy milk and it ended up very thick and creamy. The celery boiled about 15 minutes and there wasn't really much water left at all. I also used natural style peanut butter and added a dash of Tabasco sauce. Thanks! I like trying different things like this. It was easy and filling and I'm sure I'll be making this again. -
I love peanut butter on celery sticks, so I thought I'd give this one a try. I'm happy that I did! This is so creamy and satisfying...it's nothing fancy, but not everything has to be haute cuisine, right? Thank you for sharing this recipe. I'm sure I'll be making it again. -
This was good! It really does work! I doubled the recipe (as I have to with most), and used half creamy PB and half extra crunchy PB. It really made a nice texture with the soft celery and a little crunch here and there. I wouldn't say it needs a lot of salt, but I did use quite a bit of pepper. Also, once the soup cools down, it get "sticky thick" from the PB, but I just stirred in some water without sacraficing the taste. It made a great lunch for the kids today; I served it with wheat crackers and celery. I hope this doesn't sound too strange, but I could fathom some crushed tomatoes in this. Thanx for posting this. I will make this again.
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Tweaks
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this was the consistency of gravy... it should have been served over rice or biscuits. if i make it again it will be with vegetable broth instead of milk - if i'm going to serve it as a soup that is... otherwise, it's a very good gravy - i topped it with chopped peanuts and fried onions.
RECIPE SUBMITTED BY
I have been sharing recipes here at Recipezaar since October 2001. You won't see me around anymore, although if you're an old-school Zaarite you'll remember that in the past, you couldn't shut me up!
