From "True Grits . . . Tall Tales and Recipes from the New South," published in cooperation with your Daily InBox newsletter.


  • 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.


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