katharine epps

Cream Of Peanut Soup

1 medium onion, chopped
2 ribs celery, chopped
1/4 cup butter (no substitutes)
3 TBS all-purpose flour
2 quarts chicken stock, fresh or canned
2 cups smooth peanut butter
1-3/4 cups light cream
peanuts, chopped

Saute onion & celery in butter until soft, but not brown. Stir in flour
until well blended. Add the chicken stock, stirring constantly, & bring to
a boil. Remove from heat & puree in a blender or a food processor until
smooth. Return mixture to saucepan. Add the peanut butter & cream,
stirring constantly until thoroughly blended. Heat just until hot. Do not
boil. Serve, garnished with chopped peanuts. ** also good served ice cold.
~Kings Arms Tavern, Williamsburg, VA

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