Cream of Peanut Soup

From The Country Innkeepers' Cookbook

Soups, Stews, Chowders Recipes

Yield: 10-12 servings.

An old Southern favorite which is gaining popularity in the North.

• 1 medium onion, chopped
• 2 stalks celery, chopped
• 4 tablespoons butter
• 1 tablespoon flour
• 2 quarts chicken stock or canned chicken broth
• 1 cup smooth peanut butter
• 2 cups light cream
• 1/2 cup chopped peanuts

Sauté the onion and celery in butter until soft, but not brown. Stir in the flour and cook until bubbly. Add the chicken stock, stirring constantly, and bring to a boil. Remove the soup from the heat and rub through a sieve.

Add the peanut butter and cream, stirring to blend thoroughly. Return to low heat, but do not boil, and serve garnished with peanuts.

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