Creamy Peanut Soup
|Butter/Margarine||1⁄4 Cup (4 tbs)|
|Onion||1 Medium, chopped|
|Celery ribs||2 , chopped into small pieces|
|All purpose flour||3 Tablespoon|
|Chicken broth||8 Cup (128 tbs) (Canned Or Home Made)|
|Creamy peanut butter||2 Cup (32 tbs)|
|Half and half/Light cream||2 Cup (32 tbs)|
|Chopped peanuts||1⁄3 Cup (5.33 tbs) (For Garnishing)|
|Paprika||1 (For Garnishing)|
Melt butter in a large pan.
When butter is bubbly, stir in onion and celery; cook until clear but not browned.
Add flour and stir until well mixed.
Pour in chicken broth; blend well, stirring constantly, and bring to a boil.
Turn down heat and add peanut butter, stirring until blended.
Put soup through a sieve.
Add cream slowly to the strained soup and stir for a few minutes to blend.
Pour soup into small bowls (it's very rich); garnish with chopped peanuts and Paprika.