Peanut Soup

by mario

Prep time: 0:20 Overall time: 1:00

SERVINGS

6 servings scale / convert

INGREDIENTS

2 tbsp. unsalted butter
1 stalk celery, trimmed and diced
1/2 cup diced onion
3 tbsp. all-purpose flour
1 qt. chicken stock
1 cup creamy peanut butter
1 cup light cream
Salt and freshly ground pepper to taste
Chopped roasted peanuts for garnish

INSTRUCTIONS

Heat the butter in a saucepan over medium heat. Add the celery and onion and saute for 3 minutes, stirring frequently, or until onions are translucent. Turn the heat to low, and stir in the flow. Cook the flour over low heat, stirring constantly, for 2 minutes.

Whisk in the chicken stock, and bring to a boll. Simmer for 3 minutes, and then puree in a food processor fitted with the steel blade or in a blender.

Return the soup to the pan, and whisk in the peanut butter and cream. Heat over low heat until it reaches a simmer, then remove from the beet, season with salt and pepper to taste and serve. Garnish each serving with some chopped peanuts.

CHEF COMMENTS

Note: The soup can be prepared up to 3 days in advance and refrigerated, tightly covered. Reheat over low heat.<br />
<br />
From King's Arms Tavern in Williamsburg, Virginia

TAGS

peanutsoup, soups add tags

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