January 22, 2022

Celery and Peanut Butter Soup
A Book of Unusual Soups
by Mary D. Chambers
1 head of celery
1 leek or 1/2 onion (used up some scallions instead)
6 tbs flour
1/2 tsp salt
3/4 tsp pepper
1 tbs sugar
1 quart hot milk
1 pint stock
2-4 ounces peanut butter
Put through the food chopper one good-sized head of celery and one leek, both white and green parts, or one half an onion, and add to six tablespoonfuls of butter melted in the bottom of a soup kettle. Keep stirring the vegetables and turning them over until the pieces are lightly browned. Mix six tablespoonfuls of flour with one and one half teaspoonfuls of salt, three fourths teaspoonful of pepper, and one tablespoonful of sugar, and with this dredge the mixture in the soup kettle, then stir until the whole is blended. Add one quart of hot milk, stir until it boils, ad one pint of stock, let boil again, strain, return to kettle, add from two to four ounces (according to taste) of peanut butter, and reheat the whole to boiling point before pouring into the tureen. Six to eight servings.

Accompaniments: Boston Brown Bread cut into thin slices, spread with butter and put together with lettuce leaves between, cut into strips, and placed six of these piled log-cabin fashion on a small plate to accompany each serving of the soup, will be found a novel, simple, and good-to-the-taste accompaniment. Fruited Educator crackers, hot from the oven, are also very good, and any other of the usual accompaniments is admissible.
Garnishes: The chopped green tops of the celery are the most appropriate.
Did we eat it? No.
Would I Make it again: If I did, I would skip thickening with flour and use less butter. Was more like a celery and peanut butter pudding.
Notes: Did not use as much salt as the recipe called or – rarely do.

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