Peanut Butter and Celery Soup

  • Prep Time: 10 mins
  • Total Time: 50 mins
  • Servings: 4-6
  • About This Recipe

    “I have not made this, but found it in an older cookbook as I was browsing through my books.”

    Ingredients

  • 2cupsdiced celery
  • 1/2 cupwater
  • 3tablespoons butter or 3tablespoonsmargarine
  • 3tablespoonsall-purpose flour
  • 2cupsmilk
  • 1/2 teaspoonsalt
  • 1/4 teaspoonfreshly ground black pepper
  • 1/2 cupsmooth 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.
  • Reviews

  • “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.”

  • “This soup has potential to be a reasonable soup but needs major tweaking. As written you barely get 3 servings. I had to add another 2 cups of milk to get a good consistency that was thick but not porridge.The taste surprised me – it does work in a funny kind of way but needs something extra to give it a bit more oomph. You also need heaps of salt in this recipe to make it acceptable tastewise.”

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