Thursday, November 04, 2010

Peanut Soup

1/2 tbsp. flour
1 quart chicken stock (fresh or canned)
1 packet dry onion soup mix
2 ribs celery, finely chopped OR 4 tsp. parsley flakes
2 tbsp. butter
1/2 cup peanut butter
1 cup light cream (whole milk is optional)
Chopped peanuts (optional)

Dissolve flour in 1/4 cup chicken stock. Combine with onion soup mix, celery, butter and remaining chicken stock in a medium saucepan and bring to a boil. Remove from heat and puree in a blender or food processor. (Note: Can also pour through a strainer.) Return to saucepan and add peanut butter and cream. Stir over low heat until warm and well blended – do not boil. Garnish with chopped peanuts, if desired.

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