Peanut Soup

• 2 tbsp. unsalted butter
• 1 stalk celery, trimmed and diced
• 1/2 cup diced onion
• 3 tbsp. all-purpose flour
• 1 qt. chicken stock
• 1 cup creamy peanut butter
• 1 cup light cream
• Salt and freshly ground pepper to taste
• Chopped roasted peanuts for garnish

1. Heat the butter in a saucepan over medium heat.
2. Add the celery and onion and saute for 3 minutes, stirring frequently, or until onions are translucent.
3. Turn the heat to low, and stir in the flow.
4. Cook the flour over low heat, stirring constantly, for 2 minutes.
5. Whisk in the chicken stock, and bring to a boll.
6. Simmer for 3 minutes, and then puree in a food processor fitted with the steel blade or in a blender.
7. Return the soup to the pan, and whisk in the peanut butter and cream.
8. Heat over low heat until it reaches a simmer, then remove from the beet, season with salt and pepper to taste and serve.
9. Garnish each serving with some chopped peanuts.

unsalted butter, celery, onion, allpurpose flour, chicken stock, peanut butter, light cream, salt, peanuts

Taken from www.foodgeeks.com/recipes/19025 (may not work)