Ingredients
1/2 stick butter or margarine
1/3 c. finely chopped onion
1/3 c. finely minced celery
1 1/2 Tbsp. flour
1 c. smooth peanut butter
4 c. chicken broth
1/2 c. half and half
salt and pepper to taste
1/4 c. peanuts for garnish
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Professional-grade blender — silky purees, hot soups, nut butters
Versatile 8-qt stock pot — everyday soups, pasta, blanching
Powerful blender with presets — smoothies, green juice, soups
Hand blender for emulsifications, purees, soups, sauces
Budget immersion blender — soups, sauces, mayonnaise, smoothies
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Melt butter or margarine in large saucepan over medium-low heat. Add onions and celery; saute until soft, but not brown. Stir in flour and blend until smooth. Lower heat to simmer and stir in peanut butter. Slowly add the chicken broth; bring to slow boil and simmer for 20 minutes. Add half and half; heat soup just to boiling point. Add salt and pepper. Serve garnished with peanuts.