Guest guest Posted July 11, 2002 Report Share Posted July 11, 2002 Anyone have any ideas on how to make this soup more point friendly or should I just put it on the back burner for now? HOTEL ROANOKE PEANUT SOUP 1 small onion, diced 1/3 tsp celery salt 1/4 lb butter 1 t salt 2 celery ribs, diced 1 tbs lemon juice 3 tbs flour 1/2 cup ground peanuts 2 quart hot chicken broth 1 lb peanut butter (creamy) Melt butter in sauce pan and add onion and celery. Saute for 5 minutes (do not brown). Add flour and mix well. Stir in chicken broth and simmer for 30 minutes. Remove from heat and strain. Add peanut butter, celery salt, salt, and lemon juice. Sprinkle ground peanuts on top before serving. 231/203/169 If we defend our habits, we have no intentions of quitting them. www.ThePointers.net Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 11, 2002 Report Share Posted July 11, 2002 Oh boy , this looks sooo good!! I love peanut butter! Other than cutting back on the butter or eliminating it and going to reduced fat P.B. I'm not exactly sure what else you could do. I would be interested to see a Mastercook analysis of this..... Caren ><(((*> > HOTEL ROANOKE PEANUT SOUP > > 1 small onion, diced > 1/3 tsp celery salt > 1/4 lb butter > 1 t salt > 2 celery ribs, diced > 1 tbs lemon juice > 3 tbs flour > 1/2 cup ground peanuts > 2 quart hot chicken broth > 1 lb peanut butter (creamy) > > Melt butter in sauce pan and add onion and celery. > Saute for 5 minutes (do not brown). Add flour and mix > well. Stir in chicken broth and simmer for 30 minutes. > Remove from heat and strain. Add peanut butter, celery > salt, salt, and lemon juice. Sprinkle ground peanuts > on top before serving. > > > > > 231/203/169 > If we defend our habits, we have no intentions of quitting them. > www.ThePointers.net > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 12, 2002 Report Share Posted July 12, 2002 I am with you guys I love peanut anything and I would probably spend the points on just a little of this, hmmmmm..... I think I remember seeing a recipe for this in cooking light. I will check and let you all know but can not until later tonight. Zephyr Re: Roanoke Peanut Soup Oh boy , this looks sooo good!! I love peanut butter! Other than cutting back on the butter or eliminating it and going to reduced fat P.B. I'm not exactly sure what else you could do. I would be interested to see a Mastercook analysis of this..... Caren ><(((*> > HOTEL ROANOKE PEANUT SOUP > > 1 small onion, diced > 1/3 tsp celery salt > 1/4 lb butter > 1 t salt > 2 celery ribs, diced > 1 tbs lemon juice > 3 tbs flour > 1/2 cup ground peanuts > 2 quart hot chicken broth > 1 lb peanut butter (creamy) > > Melt butter in sauce pan and add onion and celery. > Saute for 5 minutes (do not brown). Add flour and mix > well. Stir in chicken broth and simmer for 30 minutes. > Remove from heat and strain. Add peanut butter, celery > salt, salt, and lemon juice. Sprinkle ground peanuts > on top before serving. > > > > > 231/203/169 > If we defend our habits, we have no intentions of quitting them. > www.ThePointers.net > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 12, 2002 Report Share Posted July 12, 2002 I am with you guys I love peanut anything and I would probably spend the points on just a little of this, hmmmmm..... I think I remember seeing a recipe for this in cooking light. I will check and let you all know but can not until later tonight. Zephyr Re: Roanoke Peanut Soup Oh boy , this looks sooo good!! I love peanut butter! Other than cutting back on the butter or eliminating it and going to reduced fat P.B. I'm not exactly sure what else you could do. I would be interested to see a Mastercook analysis of this..... Caren ><(((*> > HOTEL ROANOKE PEANUT SOUP > > 1 small onion, diced > 1/3 tsp celery salt > 1/4 lb butter > 1 t salt > 2 celery ribs, diced > 1 tbs lemon juice > 3 tbs flour > 1/2 cup ground peanuts > 2 quart hot chicken broth > 1 lb peanut butter (creamy) > > Melt butter in sauce pan and add onion and celery. > Saute for 5 minutes (do not brown). Add flour and mix > well. Stir in chicken broth and simmer for 30 minutes. > Remove from heat and strain. Add peanut butter, celery > salt, salt, and lemon juice. Sprinkle ground peanuts > on top before serving. > > > > > 231/203/169 > If we defend our habits, we have no intentions of quitting them. > www.ThePointers.net > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 12, 2002 Report Share Posted July 12, 2002 I am with you guys I love peanut anything and I would probably spend the points on just a little of this, hmmmmm..... I think I remember seeing a recipe for this in cooking light. I will check and let you all know but can not until later tonight. Zephyr Re: Roanoke Peanut Soup Oh boy , this looks sooo good!! I love peanut butter! Other than cutting back on the butter or eliminating it and going to reduced fat P.B. I'm not exactly sure what else you could do. I would be interested to see a Mastercook analysis of this..... Caren ><(((*> > HOTEL ROANOKE PEANUT SOUP > > 1 small onion, diced > 1/3 tsp celery salt > 1/4 lb butter > 1 t salt > 2 celery ribs, diced > 1 tbs lemon juice > 3 tbs flour > 1/2 cup ground peanuts > 2 quart hot chicken broth > 1 lb peanut butter (creamy) > > Melt butter in sauce pan and add onion and celery. > Saute for 5 minutes (do not brown). Add flour and mix > well. Stir in chicken broth and simmer for 30 minutes. > Remove from heat and strain. Add peanut butter, celery > salt, salt, and lemon juice. Sprinkle ground peanuts > on top before serving. > > > > > 231/203/169 > If we defend our habits, we have no intentions of quitting them. > www.ThePointers.net > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 12, 2002 Report Share Posted July 12, 2002 Here is the values for the recipie as it is: * Exported from MasterCook * HOTEL ROANOKE PEANUT SOUP Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 small onion -- diced 1/3 teaspoon celery salt 1/4 pound butter 1 teaspoon salt 2 celery ribs -- diced 1 tablespoon lemon juice 3 tablespoons flour 1/2 cup peanuts -- ground 2 quarts chicken broth -- hot 1 pound peanut butter -- creamy Melt butter in sauce pan and add onion and celery. Saute for 5 minutes (do not brown). Add flour and mix well. Stir in chicken broth and simmer for 30 minutes. Remove from heat and strain. Add peanut butter, celery salt, salt, and lemon juice. Sprinkle ground peanuts on top before serving. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 547 Calories; 46g Fat (72.6% calories from fat); 22g Protein; 17g Carbohydrate; 5g Dietary Fiber; 31mg Cholesterol; 1489mg Sodium. Exchanges: 1 Grain(Starch); 2 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 8 Fat. ************************************************************************** This is the figures without the butter: * Exported from MasterCook * HOTEL ROANOKE PEANUT SOUP Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 small onion -- diced 1/3 teaspoon celery salt 1 teaspoon salt 2 celery ribs -- diced 1 tablespoon lemon juice 3 tablespoons flour 1/2 cup peanuts -- ground 2 quarts chicken broth -- hot 1 pound peanut butter -- creamy Melt butter in sauce pan and add onion and celery. Saute for 5 minutes (do not brown). Add flour and mix well. Stir in chicken broth and simmer for 30 minutes. Remove from heat and strain. Add peanut butter, celery salt, salt, and lemon juice. Sprinkle ground peanuts on top before serving. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 445 Calories; 35g Fat (66.6% calories from fat); 22g Protein; 17g Carbohydrate; 5g Dietary Fiber; 0mg Cholesterol; 1372mg Sodium. Exchanges: 1 Grain(Starch); 2 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 5 1/2 Fat. I don't know what else you could do and get close to the same results. The butter is used to saute the veggies and you could just use water or pam spray for that. To thicken it you could use flour and water. Hope this helps! Maureen Roanoke Peanut Soup Anyone have any ideas on how to make this soup more point friendly or should I just put it on the back burner for now? HOTEL ROANOKE PEANUT SOUP 1 small onion, diced 1/3 tsp celery salt 1/4 lb butter 1 t salt 2 celery ribs, diced 1 tbs lemon juice 3 tbs flour 1/2 cup ground peanuts 2 quart hot chicken broth 1 lb peanut butter (creamy) Melt butter in sauce pan and add onion and celery. Saute for 5 minutes (do not brown). Add flour and mix well. Stir in chicken broth and simmer for 30 minutes. Remove from heat and strain. Add peanut butter, celery salt, salt, and lemon juice. Sprinkle ground peanuts on top before serving. 231/203/169 If we defend our habits, we have no intentions of quitting them. www.ThePointers.net Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 12, 2002 Report Share Posted July 12, 2002 Here is the values for the recipie as it is: * Exported from MasterCook * HOTEL ROANOKE PEANUT SOUP Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 small onion -- diced 1/3 teaspoon celery salt 1/4 pound butter 1 teaspoon salt 2 celery ribs -- diced 1 tablespoon lemon juice 3 tablespoons flour 1/2 cup peanuts -- ground 2 quarts chicken broth -- hot 1 pound peanut butter -- creamy Melt butter in sauce pan and add onion and celery. Saute for 5 minutes (do not brown). Add flour and mix well. Stir in chicken broth and simmer for 30 minutes. Remove from heat and strain. Add peanut butter, celery salt, salt, and lemon juice. Sprinkle ground peanuts on top before serving. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 547 Calories; 46g Fat (72.6% calories from fat); 22g Protein; 17g Carbohydrate; 5g Dietary Fiber; 31mg Cholesterol; 1489mg Sodium. Exchanges: 1 Grain(Starch); 2 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 8 Fat. ************************************************************************** This is the figures without the butter: * Exported from MasterCook * HOTEL ROANOKE PEANUT SOUP Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 small onion -- diced 1/3 teaspoon celery salt 1 teaspoon salt 2 celery ribs -- diced 1 tablespoon lemon juice 3 tablespoons flour 1/2 cup peanuts -- ground 2 quarts chicken broth -- hot 1 pound peanut butter -- creamy Melt butter in sauce pan and add onion and celery. Saute for 5 minutes (do not brown). Add flour and mix well. Stir in chicken broth and simmer for 30 minutes. Remove from heat and strain. Add peanut butter, celery salt, salt, and lemon juice. Sprinkle ground peanuts on top before serving. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 445 Calories; 35g Fat (66.6% calories from fat); 22g Protein; 17g Carbohydrate; 5g Dietary Fiber; 0mg Cholesterol; 1372mg Sodium. Exchanges: 1 Grain(Starch); 2 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 5 1/2 Fat. I don't know what else you could do and get close to the same results. The butter is used to saute the veggies and you could just use water or pam spray for that. To thicken it you could use flour and water. Hope this helps! Maureen Roanoke Peanut Soup Anyone have any ideas on how to make this soup more point friendly or should I just put it on the back burner for now? HOTEL ROANOKE PEANUT SOUP 1 small onion, diced 1/3 tsp celery salt 1/4 lb butter 1 t salt 2 celery ribs, diced 1 tbs lemon juice 3 tbs flour 1/2 cup ground peanuts 2 quart hot chicken broth 1 lb peanut butter (creamy) Melt butter in sauce pan and add onion and celery. Saute for 5 minutes (do not brown). Add flour and mix well. Stir in chicken broth and simmer for 30 minutes. Remove from heat and strain. Add peanut butter, celery salt, salt, and lemon juice. Sprinkle ground peanuts on top before serving. 231/203/169 If we defend our habits, we have no intentions of quitting them. www.ThePointers.net Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 12, 2002 Report Share Posted July 12, 2002 Here is the values for the recipie as it is: * Exported from MasterCook * HOTEL ROANOKE PEANUT SOUP Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 small onion -- diced 1/3 teaspoon celery salt 1/4 pound butter 1 teaspoon salt 2 celery ribs -- diced 1 tablespoon lemon juice 3 tablespoons flour 1/2 cup peanuts -- ground 2 quarts chicken broth -- hot 1 pound peanut butter -- creamy Melt butter in sauce pan and add onion and celery. Saute for 5 minutes (do not brown). Add flour and mix well. Stir in chicken broth and simmer for 30 minutes. Remove from heat and strain. Add peanut butter, celery salt, salt, and lemon juice. Sprinkle ground peanuts on top before serving. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 547 Calories; 46g Fat (72.6% calories from fat); 22g Protein; 17g Carbohydrate; 5g Dietary Fiber; 31mg Cholesterol; 1489mg Sodium. Exchanges: 1 Grain(Starch); 2 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 8 Fat. ************************************************************************** This is the figures without the butter: * Exported from MasterCook * HOTEL ROANOKE PEANUT SOUP Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 small onion -- diced 1/3 teaspoon celery salt 1 teaspoon salt 2 celery ribs -- diced 1 tablespoon lemon juice 3 tablespoons flour 1/2 cup peanuts -- ground 2 quarts chicken broth -- hot 1 pound peanut butter -- creamy Melt butter in sauce pan and add onion and celery. Saute for 5 minutes (do not brown). Add flour and mix well. Stir in chicken broth and simmer for 30 minutes. Remove from heat and strain. Add peanut butter, celery salt, salt, and lemon juice. Sprinkle ground peanuts on top before serving. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 445 Calories; 35g Fat (66.6% calories from fat); 22g Protein; 17g Carbohydrate; 5g Dietary Fiber; 0mg Cholesterol; 1372mg Sodium. Exchanges: 1 Grain(Starch); 2 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 5 1/2 Fat. I don't know what else you could do and get close to the same results. The butter is used to saute the veggies and you could just use water or pam spray for that. To thicken it you could use flour and water. Hope this helps! Maureen Roanoke Peanut Soup Anyone have any ideas on how to make this soup more point friendly or should I just put it on the back burner for now? HOTEL ROANOKE PEANUT SOUP 1 small onion, diced 1/3 tsp celery salt 1/4 lb butter 1 t salt 2 celery ribs, diced 1 tbs lemon juice 3 tbs flour 1/2 cup ground peanuts 2 quart hot chicken broth 1 lb peanut butter (creamy) Melt butter in sauce pan and add onion and celery. Saute for 5 minutes (do not brown). Add flour and mix well. Stir in chicken broth and simmer for 30 minutes. Remove from heat and strain. Add peanut butter, celery salt, salt, and lemon juice. Sprinkle ground peanuts on top before serving. 231/203/169 If we defend our habits, we have no intentions of quitting them. www.ThePointers.net Quote Link to comment Share on other sites More sharing options...
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