Recipe By :
Serving Size : 4
Preparation Time: 0:00
Categories : Soup

1 medium onion, chopped
2 ribs celery
1/4 cup butter
3 tablespoons flour
2 quarts chicken stock or canned chicken broth
2 cups smooth peanut butter
1 3/4 cups light cream
1/2 cup peanuts

Chop peanuts. Sauté onions and celery in butter until soft BUT do not brown. Stir in flour until well blended. Add chicken stock stirring constantly and bring to a boil. Remove from heat and puree in a food processor. Add peanut butter and cream. Stir to blend. Return to low heat, but do not boil. Serve garnished with chopped peanuts.

This is also good served ice cold.

Per Serving (excluding unknown items): 1200 Calories; 107g Fat (75.5% calories from fat); 41g Protein; 37g Carbohydrate; 10g Dietary Fiber; 100mg Cholesterol; 782mg Sodium. Exchanges: 2 Grain(Starch); 4 1/2 Lean Meat; 0 Vegetable; 18 1/2 Fat; 1/2 Other Carbohydrates.

NOTES: Williamsburg, VA