Williamsburg Cream Of Peanut Soup - cooking recipe

Ingredients

16 oz. peanut butter (creamy or smooth)
1 medium onion, chopped
3 stalks celery, chopped
3/4 c. butter
3 Tbsp. all-purpose flour
2 qt. College Inn chicken stock
1 3/4 c. light cream (or milk can be substituted)
1 c. peanuts, chopped

Preparation

Saute celery and onions in butter until soft and brown.
Add flour, blending well.
Add chicken stock, stirring constantly. Bring to a boil.
Remove from heat and puree in a food processor. Add peanut butter and cream.
Stir thoroughly.
Return to low heat; do not boil.
Garnish with chopped peanuts.