Lemon Peanut Soup
|Butter||1⁄2 Cup (8 tbs)|
|Onion||1 Small, diced|
|Celery ribs||2 , diced|
|All purpose flour||3 Tablespoon|
|Chicken broth||2 Quart|
|Creamy peanut butter||16 Ounce (1 Jar)|
|Celery salt||1 Teaspoon|
|Salt||1 Teaspoon (Or To Taste)|
|Lemon juice||1 Tablespoon|
|Ground peanuts||1⁄2 Cup (8 tbs)|
Melt butter in a large saucepot or Dutch oven.
Add onion and celery; saute 5 minutes, or until tender, but not browned.
Add flour and mix well.
In another saucepan, heat chicken broth.
Gradually stir hot broth into vegetable mixture.
Cook 30 minutes.
Remove from heat; strain.
Add peanut butter, celery salt, salt and lemon juice to strained mixture; mix well to soften peanut butter and make a smooth soup.
Return to heat briefly to warm soup.
Sprinkle ground peanuts on soup just before serving.