Hotel roanoke peanut soup

Yield: 20 Servings

Measure Ingredient
1 small Onion, diced
⅓ teaspoon Celery salt
¼ pounds Butter
1 teaspoon Salt
2 Celery ribs, diced
1 tablespoon Lemon juice
3 tablespoons Flour
½ cup Ground peanuts
2 quarts Hot chicken broth
1 pounds Peanut butter (creamy)

Melt butter in sauce pan and add onion and celery. Saute for 5 minutes (do not brown). Add flour and mix well. Stir in chicken broth and simmer for 30 minutes. Remove from heat and strain. Add peanut butter, celery salt, salt, and lemon juice. Sprinkle ground peanuts on top before serving.

Makes 20½ c. servings.

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