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- 1/2 stick
- unsalted butter
- 1 medium
- onion, finely chopped
- celery ribs, finely chopped
- 3 Tbsp
- 8 c
- low salt chicken stock
- 2 c
- smooth peanut butter
- 1 3/4 c
- light cream or half & half
- finely chopped lightly salted peanuts for garnish
How to Make Colonial Cream of Peanut Soup
- 1In a large saucepan or soup pot over medium heat, melt the butter. Add the onion and celery and cook, stirring often, until softened, three-five minutes.
- 2Stir in flour and cook two minutes longer.
- 3Pour in the chicken stock, increase the heat to high, and bring to a boil, stirring constantly. Reduce the heat to medium and cook, stirring often, until slightly reduced and thickened, about 15 minutes. Pour into a sieve set over a large bowl and strain, pushing hard on the solids to extract as much flavor as possible. Return the liquid to the sauce pan or pot.
- 4Whisk the peanut butter and the cream into the liquid. Warm over low heat, whisking often, for about five minutes. Do not boil.
- 5Serve warm, garnished with the chopped peanuts.