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2 tablespoon Butter
2 tablespoon Onion, Grated
1 stick Celery, Thinly Sliced
2 tablespoon Flour
3 cup Chicken Broth
½ cup Peanut Butter, Cream Style
¼ teaspoon Salt
2 tablespoon Lemon Juice
2 tablespoon Peanuts, Roasted
Melt butter in a saucepan over low heat; add onion and celery. Saute 5 minutes. Add flour and mix until well blended. Stir in chicken broth and allow to simmer 30 minutes. Remove from heat, strain broth. Stir the peanut butter, salt and lemon juice into the strained broth until well mixed. Serve hot in cups. Garnish each cup with a teaspoon of chopped roasted peanuts.
2 tablespoon Onion, Grated
1 stick Celery, Thinly Sliced
2 tablespoon Flour
3 cup Chicken Broth
½ cup Peanut Butter, Cream Style
¼ teaspoon Salt
2 tablespoon Lemon Juice
2 tablespoon Peanuts, Roasted
Melt butter in a saucepan over low heat; add onion and celery. Saute 5 minutes. Add flour and mix until well blended. Stir in chicken broth and allow to simmer 30 minutes. Remove from heat, strain broth. Stir the peanut butter, salt and lemon juice into the strained broth until well mixed. Serve hot in cups. Garnish each cup with a teaspoon of chopped roasted peanuts.