Monday, February 9, 2009

southern style PEANUT SOUP

2 ribs celery, chopped
1 small onion, chopped
1 stick (4 ounces) butter
3 tablespoons flour
2 quarts chicken broth, heated
2 cups peanut butter
1 tablespoon lemon juice
1 teaspoon salt
1/3 teaspoon celery salt
1 cup ground peanuts
Sauté the celery and onion in the butter in a large saucepan or Dutch oven for 5 minutes. Add the flour, stirring until blended. Stir in the hot chicken broth. Cook for 30 minutes, stirring occasionally. Remove from heat. Strain, discarding the solids. Return the liquid to the saucepan. Stir in the peanut butter, lemon juice, salt, and celery salt. Cook just until heated through, stirring frequently. Ladle into soup bowls. Sprinkle with ground peanuts. Makes about 2 1/2 quarts, serving 6 to 8.

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