Chicken Peanut Soup
- 1 quart chicken stock
- 1 cup chopped celery
- 1 egg, slightly beaten
- 1 tablespoon flour
- 1 cup milk
- Salt and pepper
- 1/3 cup chopped peanuts
- 1/2 cup heavy cream, whipped
- Paprika
- Parsley, minced
Boil chicken stock and celery 20 minutes in covered pan; blend egg, flour and milk, add slowly to hot stock, cook 5 minutes stirring constantly; season with pepper and salt. Pour into 6 soup bowls; garnish each portion with peanuts, top with whipped cream, sprinkle paprika and parsley over all. Serves 6.
Submitted by May 31, 2009
16 min
25 min
41 min