Colonial Cream Of Peanut Soup

1. 1

   In a medium saute pan, melt the butter and sweat the minced onion and minced celery over low heat for 10 minutes until the vegetables are soft.

2. 2

   Remove the pan from the heat and stir in one cup of chicken stock. Using an immersion blender (or food processor), puree vegetables in the broth.

3. 3

   Pass the mixture through a fine sieve reserving broth and discarding excess solids.

4. 4

   Add remaining the chicken broth and peanut butter, and return to medium heat to simmer the mixture for 15 minutes.

5. 5

   Remove the pan from the heat and whisk in the sour cream and add salt and pepper to taste.

6. 6

   Ladle the soup into heated bowls and garnish each serving with I tablespoon chopped roasted peanuts, a dusting of paprika and/or chopped celery greens. You could even add a dollop of grape jelly for the youngest at the table for PBJ soup!

7. 7

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* Per serving · 4 servings · Values may vary.

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