Serves 4
My grandmother and my mom made this soup every Christmas.
2 tablespoons unsalted butter
½ medium yellow onion, finely chopped
1 rib celery, finely chopped
2 cloves garlic, minced
2 tablespoons all-purpose flour
3 cups chicken stock
½ cup freshly ground peanut butter ¼ cup whole milk
¼ cup chopped peanuts for garnish
¼ cup chopped chives for garnish
In a large saucepan, melt butter over medium heat.
Add in onion and celery and continue cooking 5 to 6 minutes or until they are slightly softened.
Stir in garlic and cook another minute.
Add flour at once and stir to make a paste, cooking another minute.
Gradually whisk in chicken stock.
Add peanut butter and milk; bring to a boil, reduce to a simmer and continue cooking about 20 minutes, until slightly thickened. Season to taste with salt and pepper.
Ladle into bowls and garnish with peanuts.
