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Ingredients
1 Shallot, chopped
2 Stalks celery, chopped
2 Teaspoons butter or margarine
1 Tablespoon flour
1 Cup chicken stock
3 Tablespoons smooth salt-free peanut butter, made from freshly ground peanuts
1/2 Cup low-fat milk
1/2 Cup water
2 Tablespoons crushed salt-free Georgia peanuts
Instructions
Saut� the shallot and celery in the melted butter in a medium skillet for 5 minutes; add the flour, tossing to coat well. Stir in half the chicken stock. Simmer for 5 minutes. Add the remaining chicken stock. Simmer for 5 minutes longer; strain, reserving the liquid and vegetables. Blend the peanut butter into the reserved liquid in a saucepan. Stir in the milk. Combine 3/4 cup of the peanut butter and stock mixture with the reserved vegetables in a blender or food processor container; process until smooth. Stir into the saucepan. Cook until heated through, adding the water as needed for the desired consistency. Serve hot or cold, topped with the crushed peanuts.