Ingredients:
- 2 stalks celery, coarsely chopped
- 1 small onion, coarsely chopped
- ½ cup unsalted butter
- 1/3 cup all-purpose flour
- 2 qts. warm chicken stock
- 2 cups peanut butter
- 1 Tbsp. freshly squeezed lemon juice
- 1 tsp. salt
- 1/3 tsp. celery salt
- 1/4 cup coarsely chopped peanuts, for garnish
Directions:
- Gather the ingredients.
- In a large pot or Dutch oven, sauté the celery and onion in the butter over medium heat until the vegetables begin to soften, about 5 minutes.
- Add the flour and stir until blended. Stir in the warm chicken broth. Simmer on low heat, stirring occasionally, for about 30 minutes.
- Remove from heat. Strain, discarding the solids. Return the broth to the pot.
- Whisk in the peanut butter, lemon juice, salt and celery salt.
- Cook, whisking frequently until the mixture is smooth and just until heated through.
- Ladle into soup bowls. Sprinkle with chopped peanuts and serve.
