Peanut Butter Soup
Being pregnant, I can't get enough "Peanut Butter"! Typically it's not my food of choice:) Anyhow, I came across this. I have no idea who the author is, but this looks REALLY GOOD!
Peanut Butter Soup
1/4 c (1/2 stick) butter
2 rib celery, finely chopped
1 medium onion, finely chopped
3 Tablespoons all purpose flour
4 cans (14 1/2 ounces each) ready-to-use chicken broth
2 cups creamy peanut butter
2 cups (1 pint) heavy cream
Melt the butter in a soup pot over medium-high heat. Add celery and
onion and saute for 4 to 5 minutes or until tender. Sirt in flour,
mix
well. Add chicken broth and bring to a boil.
Add the peanut butter and heavy cream; mix well. Reduce the heat to
low
and simmer for 3 to 5 minutes unti heated through.
NOTE: Garnish each serving with a few peanuts for the look and taste
of
this authentic Colonial Williamsburg dish
The copyright of the article Peanut Butter Soup in Gourmet Recipes is owned by Marna Gatlin. Permission to republish Peanut Butter Soup in print or online must be granted by the author in writing.
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