Preparation:
Heat melted butter in a heavy stockpot, over a medium flame add celery, onions, and carrots heat and stir for 5-6 minutes, until tender stir in flour heat and stir for 4-5 minutes, until bubbly and smooth add wine, chicken broth, bay leaves, and thyme bring to a boil, remove and discard bay leaves remove from heat and puree with a blender return to the stockpot and place over a medium-low flame add peanut butter, cream, and tabasco sauce stir until heated through, without allowing to boil serve hot |
