Wednesday, October 7, 2009

Colonial peanut soup

2 Tbsp butter
1/2 medium onion, finely chopped
1 celery ribs, finely chopped
2 Tbsp flour
5 c. Chicken Stock
1 c. smooth peanut butter
3/4 c. cream
1 can garbanzo beans, rinsed and drained,

Chopped Peanuts, for garnish

In 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.

Stir in flour and cook two minutes longer.

Pour in the chicken stock and beans, 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. Puree soup.

Whisk the peanut butter and the cream into the liquid. Warm over low heat, whisking often, for about five minutes. Do not boil.

Serve warm, garnished with the chopped peanuts.

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