Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3 T Butter 3/4 c Peanut Butter
1 ea Onion, chopped 1 x Salt to taste
2 ea Stalks Celery, chopped 1 x Squeeze of Lemon Juice
1 T Flour 1/2 c Heavy Cream
6 c Chicken Stock 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

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