Cook The Book: Peanut Soup

• 1/2 cup (1 stick) unsalted butter
• 2 celery ribs, finely chopped
• 1 small onion, finely chopped
• 3 tablespoons all purpose flour
• 8 cups (2 quarts) homemade chicken stock or low-sodium chicken broth
• 2 1/4 cups creamy peanut butter
• 1 tablespoon freshly squeezed lemon juice
• 1 teaspoon salt
• 1/4 teaspoon celery salt
• 1/2 cup ground peanuts, for serving

1. Heat the butter in a saucepan over medium heat. Add the celery and onion. Cook until the onion is translucent, 3 to 5 minutes. Add the flour and stir to combine. Stir in chicken stock and bring to a boil. Reduce the heat to low and simmer for flavors to combine, 30 minutes.
2. Remove from heat and strain into a second saucepan. Whisk in peanut butter, lemon juice, salt, and celery salt until smooth and well combined. Taste and adjust for seasoning with salt. Sprinkle ground peanuts on top before serving.

butter, celery, onion, flour, chicken, peanut butter, freshly squeezed lemon juice, salt, celery salt, ground peanuts

Taken from www.seriouseats.com/recipes/2007/09/peanut-soup-recipe.html (may not work)