Golden Peanut Cheddar Bisque
|Finely chopped celery||1⁄2 Cup (8 tbs)|
|Carrot||1⁄2 Cup (8 tbs), grated|
|Boiling water||1 Cup (16 tbs)|
|Peanut oil||2 Tablespoon|
|All purpose flour||1⁄3 Cup (5.33 tbs)|
|Milk||2 Cup (32 tbs)|
|Canned beef broth||10 1⁄2 Ounce (1 Can)|
|Sharp cheddar cheese||1⁄2 Pound, grated|
|Crunchy peanut butter||3⁄4 Cup (12 tbs)|
|Toasted sesame seed||1 Tablespoon|
In small saucepan, simmer celery and carrots in boiling water until tender.
Combine peanut oil, flour, and salt in large saucepan over low heat; gradually stir in milk.
Stir until thickened.
Add cooked vegetables and their liquid, beef broth, and grated cheese.
Heat to boiling, stirring constantly.
Mix a little of hot liquid with peanut butter; stir mixture into remaining soup.
Simmer 5 minutes.