Tidewater Peanut Soup
|Green onions||5 , trimmed and sliced thin (Including Tops)|
|Stalk celery||1 , minced|
|All purpose flour||3 Tablespoon|
|Canned chicken broth||14 Ounce (1 Can)|
|Milk||2 Cup (32 tbs)|
|Cream style peanut butter||1⁄2 Cup (8 tbs)|
|Lemon juice||1 1⁄2 Teaspoon|
|Liquid red pepper seasoning||1⁄8 Teaspoon|
|Chopped roasted peanuts||1⁄4 Cup (4 tbs)|
|Minced chives||2 Tablespoon|
1. Melt butter or margarine in a large, heavy saucepan over moderate heat, add green onions and celery and saute 12 to 15 minutes until soft. Blend in flour, slowly add chicken broth and milk; heat, stirring constantly, until thickened. Strain soup, returning liquid to pan; puree green onions and celery. Mix puree into soup.
2. Set soup over low heat, add peanut butter and beat until well blended. Add lemon juice, liquid red-pepper seasoning; taste and add salt, if needed. Heat, stirring occasionally, for 15 to 20 minutes do not boil.
3. Ladle into soup bowls and top with sprinklings of chopped peanuts and minced chives.