- 2 tablespoons [30 g] butter
- 1 teaspoon [5 mL] chopped onion
- 1 tablespoon [15 mL] chopped celery
- 1 tablespoon [8.75 g] flour
- 2 cups [500 mL] boiling hot chicken broth
- 5 tablespoons [75 mL] creamy peanut butter
- 1/8 teaspoon [0.5 mL] celery salt
- 1/2 teaspoon [2.5 mL] salt
- 1/2 teaspoon [2.5 mL] lemon juice
- 4 tablespoons [60 mL] finely chopped peanuts
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- Melt butter into a large heavy casserole.
- Mix in chopped onion and celery.
- Cook for 5 minutes, without browning.
- Stir in flour, mixing well.
- Then stir in boiling hot chicken broth.
- Simmer for 30 minutes.
- Remove from heat; strain.
- Stir in cremy peanut butter, celery salt, salt and lemon juice.
- Bring to a boil.
- Remove from heat.
- Serve soup, sprinkled with finely chopped peanuts.
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