Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| 2 tablespoons | Butter |
| 2 tablespoons | Grated onion |
| 1 \N | Stalk celery, thinly sliced |
| 2 tablespoons | All purpose flour |
| 3 cups | Chicken broth |
| ½ cup | Creamy peanut butter |
| ¼ teaspoon | Salt |
| 2 tablespoons | Lemon juice |
| 2 tablespoons | Chopped roasted peanuts |
| \N \N | Virginia-Carolina Peanut Promotions |
| \N \N | Nashville, NC |
| \N 5 | April 1997 Indianapolis, IN hartman@indy.net |
Melt butter in a saucepan over low heat; add onion and celery. Saute for about 5 minutes. Add flour and mix until well blended. Stir in chicken broth and allow to simmer for about 30 minutes. Remove from heat, strain broth. Stir the peanut butter, salt and lemon juice into the strained broth until well mixed. Serve hot in cups. Garnish each cup with a teaspoon of chopped peanuts.
MM Format by John Hartman
Cro-Magnon@...