Cream Of Peanut Butter Soup From The King'S Arms Tavern

1. 1

   In Dutch oven or stock pot, saute onion and celery in butter until soft, but not brown (about 8 minutes).

2. 2

   Stir in flour and stir until well blended.

3. 3

   Add chicken broth and stirring constantly, bring to a boil.

4. 4

   Remove from heat and puree mixture, a little at a time, in a blender.

5. 5

   Blend 1 cup soup mix with peanut butter until smooth.

6. 6

   Add this and cream to mixture. Return to Dutch oven and heat over low heat just until hot.

7. 7

   Do not boil.

* Per serving · 4 servings · Values may vary.

No additional tips available.