“King’S Arms Tavern” Peanut Soup

• 4 Tablespoons Unsalted Butter
• 1 Small Onion, Finely Chopped
• 1 Celery Rib, Finely Chopped
• 1 Tablespoon Flour
• 3 cups Chicken Stock (I Prefer To Make My Own)
• 5 Tablespoons Smooth Peanut Butter
• 1/2 cups Light Cream Or Half-and-Half
• Finely Chopped Salted Peanuts, For Garnish

1. Using a large soup pot over medium heat, melt butter. Add onion and celery and saute until onions are clear (about 5 minutes). Stir in flour and whisk while cooking on low-medium until texture is smooth and bubbly (about 2 or 3 minutes).
2. Add chicken stock, increasing the heat to high and bring to a boil, stirring constantly. Reduce the heat to low-medium and simmer, stirring often, until slightly reduced and thickened (15 minutes).
3. Strain the mixture through a sieve collecting as much of the liquid and removing as much of the solid matter as possible. Return the liquid to the pot. Add peanut butter and cream to the liquid while whisking in. Simmer on low, whisking often (about 5-10 minutes).
4. Ladle into soup bowls with finely chopped peanuts sprinkled on top. After serving, refrigerate the remnants. Re-serve ice-cold for a great summer snack.

butter, onion, celery, flour, chicken, smooth peanut butter, light cream, peanuts

Taken from tastykitchen.com/recipes/soups/e2809ckinge28099s-arms-taverne2809d-peanut-soup/ (may not work)