Virginia Peanut Soup

Recipe Ingredients

1 tablespoon	15ml	Unsalted butter or margarine
1 tablespoon	15ml	Carrot - peeled, chopped (large)
1		Celery rib - chopped (1/2 cup)
1		Onion - chopped (1/2 cup) (small)
1		Garlic clove - minced
1/3 cup	20g / 0.7oz	Flour
6 cups	1422ml	Chicken stock
		(or low-sodium chicken broth)
1 cup	237ml	Creamy peanut butter
1/3 cup	48g / 1.7oz	Chopped dry-roasted peanuts
2 tablespoons	30ml	Fresh lemon juice
1/4 teaspoon	1.3ml	Celery seeds
1/4 teaspoon	1.3ml	Salt
1/8 teaspoon	0.6ml	Freshly-ground black pepper
1/8 teaspoon	0.6ml	Hot pepper sauce - or to taste

Recipe Instructions

In a large saucepan, melt butter over moderately-high heat. Add carrot, celery, onion and garlic and saute 5 minutes or until tender. Stir in flour and cook 2 minutes longer. (Do not allow to brown).

Gradually whisk in the stock and bring to a boil. Lower the heat and simmer, uncovered, for 30 minutes.

Whisk in peanut butter, peanuts, lemon juice, celery seeds, salt and pepper. Heat through. Season with hot pepper sauce.

This recipe yields 8 servings, 3/4 cup each.

Source:
Lynn Thomas on the http://www.prodigy.net Food BB

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