"A Touch of Early Americana"
2 tbsp. butter
1 celery stalk, trimmed and diced
1˛2 cup diced onion
3 tbsp. all-purpose flour
1 quart chicken stock
1 cup creamy or crunchy peanut butter
1 cup half & half, or cream
Salt and freshly ground pepper to taste
Chopped roasted peanuts for garnish
1. Heat the butter in a saucepan over medium heat. Add the celery and onion and sauté for 3 minutes, stirring frequently, or until onions are translucent. Turn the heat to low and stir in the flour. Cook the flour over low heat, stirring constantly, for 2 minutes and the flour starts to brown.
2. Add the chicken stock, and bring to a boil. Now lower heat to a simmer for 3 -5 minutes. Puree in a food processor fitted with the steel blade or in a hand blender.
3. Return the soup to the pan, and whisk in the peanut butter, and cream. Heat over low heat until it reaches a simmer, then remove from the heat, season with salt (remember peanut butter is a little salty) and pepper to taste and serve. Garnish each serving with some chopped peanuts.
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