A savory Southern favorite, creamy peanut soup served with a garnish of chopped roasted peanuts.
1 onion, chopped
2 celery ribs, chopped
3 tablespoons butter
1 tablespoon all-purpose flour
6 cups chicken broth
3/4 cup creamy peanut butter
1 teaspoon lemon juice
1 teaspoon salt
Chopped roasted peanuts for garnish
- In a saucepan sauté chopped onion and chopped celery ribs in butter until soft. Sprinkle flour over the vegetables and cook for 1 minute, stirring to coat evenly.
- Add chicken broth and creamy peanut butter; simmer for 20 minutes.
- Allow the mixture to cool slightly, then purée in a food processor or blender. Add lemon juice and salt. Reheat.
- Serve with chopped peanuts sprinkled on top.
Makes 6 servings.