Cream of Peanut Soup

by admin on March 12, 2010

1 medium onion, chopped
2 ribs of celery, chopped
1/4 cup butter
1 Tbsp all-purpose flour
2 quarts canned chicken broth
1 cup smooth peanut butter
2 cups light cream
peanuts, choppped

Saute onion and celery in butter until soft, but not brown. Stir in flour until well blended. Add chicken broth, stirring constantly, and bring to a boil. Remove from heat and rub through a sieve. Add peanut butter and cream, stirring to blend thoroughly. Return to low heat, but do not boil, and serve, garnished with peanuts.

Note: This soup is also good served ice cold.

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