Ingredients:
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
Instructions:
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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Whether you’re hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.
