Peanut Butter Soup (NC) Recipe

1/4 cup butter
1 cup thinly sliced celery
1 medium onion, chopped
2 to 3 tablespoons all-purpose flour
2 quarts chicken broth
1 cup creamy peanut butter
1 cup light cream or half-and-half
Salt and pepper, to taste

Heat the butter in a large saucepan, and sauté the celery and onions until tender, but not browned. Stir in the flour until smooth. Gradually add the chicken broth, and bring to a boil. Stir in the peanut butter until all the lumps are blended. Simmer for 10 to 15 minutes over medium-low heat, stirring occasionally. Just before serving, add the cream and seasonings.

Yield: 8 servings

Tips From Our Test Kitchen:
This soup also is good with a dash of Tabasco or cayenne pepper.