Cream of Peanut Soup

Soups > Miscellaneous

1 small onion, chopped
1 rib of celery, chopped fine
2 tablespoon butter or margarine
2 tablespoon flour
1 cup milk or light cream
2 cups chicken stock/broth
name brand, smooth peanut butter
peanuts, chopped

Saute onion and celery in butter until onion is translucent. Add flour. Stir until smooth. Slowly add chicken stock (or broth), stirring constantly. Bring to boil. Remove from heat. Let cool slightly. (If you have a blender or food processor and prefer smooth versus crunchy soup, use coarse chop setting, blending only one cup at a time. Return mixture to pot and place back on stove.) Stir in milk (cream). Stir in peanut butter, a tablespoon at a time, to your taste. (I start with about 2-3 tablespoons of peanut butter.) Return to stove. Use low setting. Do not boil. Garnish with parsley and a few chopped peanuts per serving. Serve hot or cold.
Serves 4-6