Title: Peanut Soup
Categories: Soup
Yield: 4 Servings
| 3 | tb | Butter |
| 1 | | Onion, chopped |
| 2 | | Stalks Celery, chopped |
| 1 | tb | Flour |
| 6 | c | Chicken Stock |
| 3/4 | c | Peanut Butter |
| | | Salt to taste |
| | | Squeeze of Lemon Juice |
| 1/2 | c | Heavy Cream |
| 1/2 | c | Chopped Peanuts |
Saute onions and celery in butter until soft. Sprinkle flour over
vegetables and cook 1 minute, stirring to coat. Add stock and peanut
butter; simmer 20 minutes.
Allow mixture to cool 15 minutes, then puree in batches in blender. (The
soup may be made ahead to this point and refrigerated.)
To serve, reheat in saucepan over medium heat. Correct seasoning with
salt and lemon juice. Serve with a dash of cream and a sprinkling of
peanuts. SOURCE: Dallas Morning News, 11/18/90