Cream Of Peanut Butter Soup
|All purpose flour||1 Tablespoon|
|Chopped chives||1 Tablespoon (for garnish)|
|Butter/Margarine||1 Tablespoon, melted|
|Chopped celery||1⁄2 Cup (8 tbs)|
|Creamy peanut butter||1⁄2 Cup (8 tbs)|
|Milk/Half and half||1⁄2 Cup (8 tbs)|
|Chopped onion||1⁄4 Cup (4 tbs)|
|Canned chicken broth||29 Ounce, undiluted (2 Cans, 14 1/2 Ounce Each)|
Saute celery and onion in butter in a Dutch oven until tender; add flour, stirring until smooth.
Cook 1 minute, stirring constantly.
Gradually add chicken broth; bring mixture to a boil.
Add peanut butter and milk; reduce heat and simmer 5 minutes, stirring constantly (do not boil).
Garnish soup with chives, if desired.