Serves: 5
Total Calories: 261
Mix first 4 ingredients and heat to boiling, then add 1/2 tablespoon flour which has been mixed with cooled stock to the mixture. Pour this all through a strainer and then add the peanut butter and milk. Cook at low heat—do not boil—until warmed and blended. Serve garnished with additional crushed peanuts.
Note: I usually use low-fat milk and some powdered milk to thicken to my own liking. Regular milk will do fine, or cream for a very full-bodied soup.
This Peanut Soup recipe is from the The Recipe Hall of Fame Cookbook Cookbook. Download this Cookbook today.
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