Peanut Soup

1. 1

   Heat the butter in a saucepan over medium heat.

2. 2

   Add the celery and onion and saute for 3 minutes, stirring frequently, or until onions are translucent.

3. 3

   Turn the heat to low, and stir in the flow.

4. 4

   Cook the flour over low heat, stirring constantly, for 2 minutes.

5. 5

   Whisk in the chicken stock, and bring to a boll.

6. 6

   Simmer for 3 minutes, and then puree in a food processor fitted with the steel blade or in a blender.

7. 7

   Return the soup to the pan, and whisk in the peanut butter and cream.

8. 8

   Heat over low heat until it reaches a simmer, then remove from the beet, season with salt and pepper to taste and serve.

9. 9

   Garnish each serving with some chopped peanuts.

* Per serving · 4 servings · Values may vary.

No additional tips available.