https://foodland.iga.com/Recipes/Detail/6238/
Yield: Makes 4 servings
| 2 | tablespoons | butter | |
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| 2 | tablespoons | grated onion | |
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| 1 | rib | celery, thinly sliced | |
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| 2 | tablespoons | flour | |
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| 3 | cups | vegetable broth | |
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| 1/2 | cup | creamy peanut butter | |
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| 1/4 | teaspoon | salt | |
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| 1 | cup | light cream | |
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| 2 | tablespoons | roasted peanuts, chopped | |
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| 1/2 | cup | hot pepper jelly | |
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Melt butter in a saucepan over low heat; add onion and celery. Saute for about 5 minutes. Add flour and mix until well blended. Stir in chicken broth and allow to simmer for about 30 minutes. Remove from heat, strain broth.
Stir the peanut butter, salt and cream into the strained broth until well mixed. Serve hot.
Garnish each serving with a teaspoon of chopped peanuts and a dollop of jelly.
Recipe and image used with permission and provided by the Peanut Advisory Board.
Please note that some ingredients and brands may not be available in every store.
https://foodland.iga.com/Recipes/Detail/6238/
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