Peanut Butter Soup
5 Tbsp Butter
4 Celery Stalks (chopped finely)
2 Carrots (chopped finely)
1 Large Onion (chopped finely)
2 Tbsp Flour
6 cups Chicken Broth
1 1/2 cups Smooth Peanut Butter
1/2cup Heavy Whipping Cream
1/2tsp Celery Salt
1 tsp Salt
1/2 tsp White Pepper
A Few Drops of Lemon Juice
In a large soup pot melt butter and mix in the celery, onions and carrots. Cover and cook until vegetables are soft.
Mix flour in well and pour in chicken broth.
Lower heat and simmer uncovered for 20 minutes.
Pour mixture into blender and puree well.
In a large bowl slowly pour puree over peanut butter and whip with a wire whisk.
Pour mixture back into soup pot and stir in whipping cream, celery salt, white pepper, salt and lemon juice.
Bring just to a boil, DO NOT BOIL.
Serve with bacon crumbles or peanuts on top.