Email to Josie-Lynn      

Recipe Categories: josielynn's HOME PAGEAPPETIZERS APPLES BEANS BEVERAGES BLACKBERRIES BLUEBERRIES BREAD BREAKFAST BRITISHrecipes CAKESandPIES CANDY CASSEROLES CHEESECAKE CONDIMENTS COOKIES CROCKPOT CROCKPOTDESSERTS DESSERTS DIABETIC DOGtreats EGGS ETHNIC FISHandSEAFOOD FRUIT GAME GLUTEN-FREE homemadeMIXES ICE-CREAM ICINGSandGLAZES JAMSandJELLIES LATKES LOWFATsaladDRESSINGS MEATS MUFFINS PASTA PASTRIES PICKLESandRELISH PIZZA POTATOES POULTRY PUNCHforCROWDS RHUBARB RICE SALADandDRESSING SALSA SANDWICHES SAUCES SNACKS SOUPSandSTEWS STIR-FRY STUFFING VEGETABLES VEGETARIAN

PEANUT SOUP




Source of Recipe


unknown


List of Ingredients




2 Tablespoons butter
1 celery stalk, trimmed and diced
½ cup diced onion
3 Tablespoons flour
1 quart chicken stock
1 cup creamy peanut butter
1 cup light cream
Salt and freshly ground pepper to taste
Chopped roasted peanuts for garnish



Recipe



Heat the butter in a saucepan over medium heat Add the celery and onion and saute for 3 minutes, stirring frequently, or until onions are translucent. Turn the heat to low, and stir in the flow. Cook the flour over low heat, stirring constantly, for 2 minutes.

Whisk in the chicken stock, and bring to a boll. Simmer for 3 minutes, and then puree in a food processor fitted with the steel blade or in a blender.

Return the soup to the pan, and whisk in the peanut butter and cream. Heat over low heat until it reaches a simmer, then remove from the heat, season with salt and pepper to taste and serve. Garnish each serving with some chopped peanuts