ADVERTISEMENT

Peanut soup with celery recipe

Back to search results
Created by

  Print    Enlarge text

Rate this recipe

  • Cuisine: Modern Australian
  • Serves 4

Ingredients

1 stick celery
1 medium-sized onion
4 tbsp butter
1 1/2 - 2 tbsp flour
750 ml chicken stock, bought product
125 g peanut butter
Salt and freshly ground pepper
1 - 2 tbsp lemon juice
2 tbsp unsalted, roasted peanuts, roughly chopped
View conversion table

Preparation

Wash and finely dice the celery. Peel and finely dice the onion.

Melt the butter in a wide pan and sweat the celery and onion over a medium heat, stirring.

Sprinkle with flour, sweat briefly, then gradually stir in the stock. Add the peanut butter and simmer over a low heat, stirring constantly, for about 10 minutes.

 Season the soup with salt and pepper and add lemon juice to taste. Serve sprinkled with chopped peanuts.
 

If you enjoyed this Peanut soup with celery recipe then browse more Modern Australian recipes, soup recipes, stockfood recipes, healthy recipes and our most popular hainanese chicken rice recipe.

Modern Australian Restaurants

Displaying 10 of 601 Modern Australian Restaurants.

  Restaurant Book Online Suburb
1. Valentino's   Northbridge
2. Smithfield Tavern   Smithfield
3. Benny's Bar & Cafe   Fremantle
4. Arch Rival   Palmerston
5. Stirling Hotel   Stirling
6. Inn Mahogany Creek   Mahogany Creek
7. Morning Star Estate   Mt Eliza
8. Anise   City
9. Artespresso   Kingston
10. The Boat House by the Lake   Barton

View all Modern Australian restaurants | Start a new search

Comment on this recipe

You have characters left.
Validation ( What's this? ) : This is a captcha-picture. It is used to prevent mass-access by robots.

PLEASE NOTE: All submitted comments become the property of SBS. We reserve the right to edit and/or amend submitted comments. HTML tags other than paragraph, line break, bold or italics will be removed from your comment.

ADVERTISEMENT

Featured Food & Recipes

Hot Tips

More

Studding lamb with garlic and rosemary

Stud lamb rack with rosemary, garlic and anchovies by making small incisions with your knife all over the lamb. Slide slivers of garlic, a piece of anchovy and a few rosemary leaves into each incision then roast as normal.

Glossary

More

Praline

A sweet made of almonds and sugar invented for the French Comte du Plessis-Praslin by his cook in the 1600s.

 
ADVERTISEMENT
ADVERTISEMENT
 
 
ADVERTISEMENT