Peanut Butter Soup

Name: Peanut Butter Soup
Yield: 50 three-fourth cup servings
Cuisine: null
Ingredients: 3 quart evaporated milk; 3 quart celery, stock; 6 tablespoon flour, (1 1/2 ounces); 1 cup cold water; 5 1/4 cup peanut butter, (3 pounds); 2 quart water

Yield: 50 three-fourth cup servings

Ingredients

3 quart evaporated milk
3 quart celery, stock
6 tablespoon flour, (1 1/2 ounces)
1 cup cold water
5 1/4 cup peanut butter, (3 pounds)
2 quart water

Directions

Combine and scald the milk and celery stock (made by cooking tops and green outside stalks).
Mix flour and cold water and add to the scalded milk and celery stock.
Boil until slightly thickened, about 5 minutes.
Combine peanut butter and water.
Add to the thickened celery-milk mixture.
Salt to taste.