Old South Silken Peanut Soup - {American}

Recipe Ingredients

4 tablespoons	60ml	Butter
1		Onion - chopped
2		Celery stalks with leaves - chopped
2 tablespoons	30ml	Flour
5 cups	1185ml	Chicken stock
		(although nontraditional,
		Vegetable stock is fine)
2/3 cup	157ml	Creamy peanut butter
2/3 cup	157ml	Heavy cream
		Garnish
		Dribbles of heavy cream
		Finely-minced celery leaves
		Finely-crushed peanuts

Recipe Instructions

Saute onion and celery in the butter until soft, but not brown. Stir in the flour and cook, stirring, for 30 seconds or so. Stir in the stock a little at a time, whisking, then bring to a boil. Reduce heat and let simmer for 15 minutes. Puree, solids first, then whisk in peanut butter and cream until the soup is smooth.

When ready to serve, reheat (don't let boil), then ladle into small bowls. Dribble a half-teaspoonful of cream in a pretty pattern, then sprinkle with minced celery leaves and finely crushed peanuts. Serve immediately.

Serve hot as a first course to 6.

Source:
Soup Of The Evening...Beautiful Soup at http://www.soupsong.com

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