Recipes > Soup > Peanut Butter Cream Soup

Peanut Butter Cream Soup


  • 1 quart milk
  • 1 small onion (grated)
  • 1 tablespoon flour
  • 1 tablespoon melted fat
  • 1 cup peanut butter
  • 1 bay leaf
  • 3 stalks celery (chopped)
  • 1 saltspoon celery salt
  • 1/2 teaspoon salt
  • a little white pepper
  • dash of paprika


Heat milk in a double boiler, add peanut butter, onion, bay leaf, chopped celery, and other seasoning. While the milk is heating, melt fat in a separate sauce pan, stirring in flour as for cream sauce. When smooth add the hot milk, after straining through a sieve. Serve at once with croutons or tiny squares of bread browned till crisp.


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Everyday Foods in War Time (1918).

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