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Thursday, April 24, 2014
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Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
276-638-8801
Toll Free: 800-234-6575

Berry Elliott - Click for Website
PEANUT SOUP
Soups
Contributed by:
Ingredients:
  • 1 medium onion, chopped
  • 2 ribs of celery, chopped
  • 1/4 cup butter
  • 3 TBS all-purpose flour
  • 2 quarts chicken stock or canned chicken broth
  • 2 cups smooth peanut butter
  • 1 3/4 cups light cream
Saute onion and celery in butter until soft but not brown.
Stir in flour until well blended. Add chicken stock, stirring constantly, and bring to a boil.
Remove from heat and purce in a food processor or blender.
Add peanut butter and cream, stirring to blend thoroughly. Return to low heat, but do not boil, and serve garnished with peanuts.
Serves 10-12. Note: This soup is also good served ice cold.
(This recipe was contributed as part of a "Cook of the Week" feature.)

 
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