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Farnsworth House Goober Pea (Peanut) Soup

Source of Recipe

Pittsburgh Post Gazette Sunday, February 17, 2002


List of Ingredients


2 ribs celery, chopped
1 medium onion, chopped
1/4 cup butter
3 tablespoons flour
2 quarts chicken stock
2 cups creamy peanut butter
1 3/4 cups milk
Chopped peanuts for garnish












Recipe

Cook onion and celery in butter until soft but not brown. Stir in flour and mix until well blended. Add stock and bring to boil, stirring constantly. Remove from heat and puree in food processor. Add peanut butter and milk, stirring to blend. Return to low heat and cook until hot; do not boil. Garnish with peanuts. Serves 8 to 10.