- 4 tablespoons [60 ml] butter
- 3 celery stalks, finely chopped
- 1 large onion, finely chopped
- 2 tablespoons [30 ml] flour
- 5 cups [1.25 L] chicken broth
- 1 1/2 cups [375 ml] creamy peanut butter, at room temperature
- 1/2 cup [125 ml] whipping cream
- 1/4 teaspoon [1 ml] celery salt
- 1 teaspoon [5 ml] salt
- 1/4 teaspoon [1 ml] white pepper
- Few drops lemon juice
- Chopped peanuts or crushed cooked bacon
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- In a heavy casserole, melt butter over medium heat.
- Add celery and onion; cover and simmer for approximately 20 minutes, until vegetables are translucent.
- Stir occasionally.
- Add flour and mix well; stir in chicken broth.
- Stirring, bring to boil over medium heat; cook until thick and creamy.
- Lower heat; simmer, uncovered, for 20 minutes more.
- Purée in blender.
- In a large bowl, gradually add peanut butter to mixture, whipping with a metal whip until creamy.
- Pour back into casserole.
- Add cream, seasonings and heat to boiling point [do not let boil].
- Sprinkle with chopped peanuts or crushed bacon.
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