INGREDIENTS:
* Saute 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.
SERVES: 4
- 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
* Saute 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.
SERVES: 4
