Kings Arms Tavern Peanut Soup

Natural peanut butter - I used Reduced Fat Smuckers Peanut Butter
Chicken stock - I made my own using Better Than Bouillon Chicken Base, use Vegetable Base for vegetarian option
Yellow onion - cheaper than white onions
Celery ribs - the recipe called for 2, but mine were kind of smaller, so I used 3
White flour - I use King Arthur unbleached flour
Butter - I use Land O' Lakes salted butter, but it can be deleted if you use the peanut oil
Peanut Oil - I decanted the oil off the top of the natural peanut butter to sauté the onions and celery
Half and Half - I used regular store brand

Serve with chopped peanuts and crusty bread for dipping. If not thick enough, put back on to simmer while you enjoy your first bowl!

Saute onion and celery in butter and peanut oil. Once translucent, but not browned, sprinkle in flour and stir. Cook 5 minutes stirring occasionally to cook flour. Add in chicken stock and bring to a boil. Take off heat, cool enough to puree in a blender, food processor or use a hand mixer. Add in peanut butter and puree again. Bring back up to a boil. Reduce heat. Stir in half and half.

Serving Size: Makes 10 1-cup servings

Number of Servings: 10

Recipe submitted by SparkPeople user RACHELLELP.