Preparation:
Saute onion and celery in butter until soft, but not brown. Stir in flour until well blended.
Add chicken stock, stirring constantly, and bring to a boil. Remove from heat and rub through a sieve.
Add peanut butter and cream, stirring to blend thoroughly. Return to heat, but do not boil, and serve garnished with peanuts.
. This soup is also good served ice cold. |