Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
Toll Free: 800-234-6575
1 medium onion, chopped
2 ribs of celery, chopped
1/4 cup butter
3 TBS all-purpose flour
2 quarts chicken stock or canned chicken broth
2 cups smooth peanut butter
1 3/4 cups light cream
Saute onion and celery in butter until soft but not brown.
Stir in flour until well blended. Add chicken stock, stirring constantly, and bring to a boil.
Remove from heat and purce in a food processor or blender.
Add peanut butter and cream, stirring to blend thoroughly. Return to low heat, but do not boil, and serve garnished with peanuts.
Serves 10-12. Note: This soup is also good served ice cold.
(This recipe was contributed as part of a "Cook of the Week" feature.)