Peanut Soup

Ingredients

• a quart of milk
• half a pint of peanut butter
• a small onion
• half a cupful of finely chopped celery
• a dash of white pepper
• a level tablespoonful of corn-starch

Method

1. 1

   Put milk in a double boiler, add peanut butter, grated onion, chopped celery, and white pepper.

2. 2

   Cover and cook slowly for twenty minutes.

3. 3

   Moisten cornstarch in cold milk, add to hot soup, stir until smooth and thick.

4. 4

   Strain into a hot tureen, add paprika, and serve.

Nutrition per serving

As published

This recipe was extracted from My best 250 recipes (1907) by Sarah Tyson Heston Rorer, page 3. The excerpt below is the record exactly as published.

PEANUT SOUP Put a quart of milk in a double boiler; add half a pint of peanut butter, a small onion grated, half a cupful of finely chopped celery and a dash of white pepper ; cover and cook slowly for twenty minutes. Moisten a level tablespoonful of corn- starch

Cook this with the app: pantry check, scaling, and the assistant.