1 small onion, chopped
1 rib celery, very finely chopped
2 Tbsp. butter
1.5 Tbsp. flour
4 cups chicken stock (or canned chicken broth)
1 cup smooth peanut butter
1 cup light cream
Peanuts, chopped (opt.)
Directions:
Saute' the onion and celery in the butter over a low flame until soft, but do not allow them to brown. Stir in the flour until well blended. Add the chicken stock gradually, stirring constantly, and bring to a boil. Simmer 5 mins. Remove from heat, strain, and rub what remains through a sieve or put through a food processor with a small amount of the liquid.
Place the peanut butter in a bowl and add the liquid gradually, blending well so no lumps form. Stir in the cream. Pour into a saucepan and place over low heat. Heat, but do not boil. Serve garnished with chopped peanuts if desired. This soup is also good served ice cold. Serves 8. Enjoy! -Diana
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