| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Dairy |
|
Soups |
4 |
Servings |
INGREDIENTS
| 3 |
tb |
Butter |
| 1 |
|
Onion, chopped |
| 2 |
|
Stalks Celery, chopped |
| 1 |
tb |
Flour |
| 6 |
c |
Chicken Stock |
| 3/4 |
c |
Peanut Butter |
|
|
Salt to taste |
|
|
Squeeze of Lemon Juice |
| 1/2 |
c |
Heavy Cream |
| 1/2 |
c |
Chopped Peanuts |
INSTRUCTIONS
Saute onions and celery in butter until soft. Sprinkle flour over
vegetables and cook 1 minute, stirring to coat. Add stock and peanut
butter; simmer 20 minutes. Allow mixture to cool 15 minutes, then puree in
batches in blender. (The soup may be made ahead to this point and
refrigerated.) To serve, reheat in saucepan over medium heat. Correct
seasoning with salt and lemon juice. Serve with a dash of cream and a
sprinkling of peanuts. SOURCE: Dallas Morning News, 11/18/90
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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