In a large pot, saute onion and celery in the butter, stirring occasionally until vegetables are soft.
Sprinkle flour over mixture, one tablespoon at a time and mix well.
Add milk gradually, stirring constantly.
When thickened, gradually blend in peanut butter, seasoning and chicken broth.
Cook over low heat until thickened but do not overcook.
This is best if you allow soup to cool then reheat to serve.
Garnish with chopped peanuts.
I use the stems of the cauliflower and broccoli that was leftover from the broccoli and cauliflower salad to make the soup. Boil until tender; mash and remove any stems that are stringy. Proceed with your favorite cream soup recipe.
arge airtight plastic container).
Soup Directions:
Sort and wash
Soften the peanut butter in a pan over low heat.
Gradually stir in milk, salt and pepper.
Chill.
Cold peanut soup for 8 people.
Mix syrup, sugar, salt, butter, peanut butter, and vanilla.
Add beaten eggs.
Pour into unbaked pie shell.
Sprinkle pecans or walnuts over filling.
Bake in 350 degree oven for about 45 minutes, till knife inserted comes out clean.
In a large pot, heat the oil over medium heat.
Add the onions, carrots, celery, salt, and chili paste.
Stirring frequently, saute the vegetables over high heat for 5 minutes.
Add in the water, cover the pot, and bring to a boil.
Lower the heat and simmer for 25 minutes or until the carrots are soft.
Add in the peanut butter, soy sauce, and lime juice; stir to combine.
Puree the soup in batches using an electric blender.
Reheat soup if necessary and serve hot.
ot flavour gradually.) Nokedli for soup - recipe below.
Hint:\tOne important
Saute celery and onion in butter for 5 minutes.
Remove from heat.
Add flour, then peanut butter, stirring until melted. Gradually stir in broth.
Return to heat.
Bring to boil.
Reduce heat and simmer 10 minutes, stirring occasionally.
Add cream and heat through.
Serves 10.
Preparation time is 20 minutes.
Stir confectioners' sugar and peanut butter together in a bowl
Whip cheese until light and fluffy.
Beat in sugar and peanut butter.
Slowly add milk, blending thoroughly.
Fold in topping. Pour into pie shell.
Sprinkle with chopped nuts.
Freeze and serve frozen.
Combine cream cheese and peanut butter in a large mixing bowl. Beat at medium speed with electric mixer until light and fluffy. Gradually add whipped topping and powdered sugar.
Continue beating until smooth.
Spoon filling into prepared crust.
Freeze at least 8 hours or overnight.
ith 1 tablespoon of the peanut oil and place in an
br>Stir in vanilla and peanut butter.
Pour into crust
hill well.
To prepare Peanut Butter Crumbs:
Mix together
Mix together the powdered sugar and peanut butter until it is a coarse, crumbled mixture; set aside.
Beat egg yolks until fluffy.
Combine sugar, salt and cornstarch; beat into egg yolks. Beat in hot milk gradually.
Cook in a double boiler until smooth and thick, stirring constantly.
Remove from heat.
Add butter and vanilla.
Cover bottom of pie shell with 2/3 of the peanut butter mixture.
Pour in the hot custard.
Combine corn syrup, sugar, eggs, vanilla, and peanut butter; blend well.
Pour into pie shell and bake at 400 degrees for 15 minutes.
Reduce heat to 350 degrees and bake an additional 35 minutes; cool.
To serve, top with whipped cream.
Preheat oven to 375 degrees F (190 degrees C).
In a large bowl, combine sugar, salt, corn syrup, peanut butter and eggs with electric mixer. Stir in peanuts by hand. Pour filling into pie crust.
Bake in the preheated oven for 40 to 50 minutes, or until crust is golden brown. (Center of filling may be slightly soft but will become firm as pie cools.)
In large bowl, with mixer at medium speed, beat eggs with corn syrup, sugar, peanut butter and vanilla until smooth, then stir in peanuts.
Pour mixture into chilled pie crust and bake for 15 minutes at 400\u00b0.
Then bake pie for 30 minutes at 350\u00b0, until it is set and top is golden brown.
Chill the pie crust.
Beat eggs.
Add corn syrup, sugar, peanut butter and vanilla; beat until smooth.
Stir in peanuts. Pour filling into chilled shell; bake for 15 minutes in a 400\u00b0 preheated oven.
Turn heat down to 350\u00b0 and bake for
30 or 35 minutes.
Let cool.
adle soup into the bowl of a food processor. Add peanut butter