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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
1 cup thinly sliced celery |
1 medium onion, finely chopped |
1/4 cup butter or margarine |
2 tablespoons all-purpose flour |
2 quarts chicken broth |
1 1/3 cups smooth peanut butter |
1 cup half-and-half |
1/8 teaspoon white pepper |
finely chopped peanuts |
Directions:
1. Sauté celery and onion in butter in a large Dutch oven over low heat 10 minutes or until tender. Remove from heat.
2. Add flour, stirring until smooth; stir in broth. Place over medium heat, and bring to a boil, stirring constantly. Add peanut butter, beating with a wire whisk until blended. Reduce heat; cover and simmer 15 minutes. Stir in half-and-half and pepper; heat just to boiling.
3. Ladle soup into individual serving bowls; garnish with chopped peanuts. Serve immediately.
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