Prep 10 mins
Cook 40 mins
I have not made this, but found it in an older cookbook as I was browsing through my books.
- 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
- 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.
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.