King's Arms Tavern Cream of Peanut Soup
Makes 10-12 servings.
- 1 medium onion, chopped
- 2 ribs celery, chopped
- 1/4 cup butter
- 3 Tbs all-purpose flour
- 2 qt chicken stock, or canned chicken broth
- 2 cups smooth peanut butter
- 1 3/4 cups light cream
- peanuts, chopped
- Saute the onion and the celery in butter until soft, but not brown.
- Stir in the flour until well blended.
- Add the chicken stock, stirring constantly, and bring to a boil.
- Remove from the heat and puree in a food processor or a blender.
- Add the peanut butter and cream, stirring to blend thoroughly.
- Return to low heat and heat until just hot, but do not boil.
- Serve, garnished with peanuts.