| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy | Jewish | 1 | Servings | |
INGREDIENTS
| 2 | tb | EXTRA VIRGIN Olive oil |
| 1 | c | Chopped onion |
| 3 | Cloves minced garlic | |
| 1 | c | Tender celery ribs |
| 5 | c | Broth; (divided) (up to 6) |
| 1 | c | Creamy natural peanut butter |
| 1/2 | ts | Hot pepper flakes; (up to 3/4) |
| Salt & pepper | ||
| 1/2 | c | Chopped celery leaves or herbs |
INSTRUCTIONS
Warm olive oil over medium heat. Add onions, garlic, celery. Cook til soft. Add 4 cups broth & heat to simmer while stirring. In medium bowl whip 1 C broth & peanut butter till smooth. Gradually add to soup. Add red pepper & simmer 15 minutes. Puree-adding more broth if too thick. Posted to JEWISH-FOOD digest V97 #335 by "Riva Bickel" <oreobabke@classic.msn.com> on Dec 29, 97
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