Title: Peanut soup
 Categories: Soups
      Yield: 4 Servings
 
      3 tb Butter
      1    Onion, chopped
      2    Stalks Celery, chopped
      1 tb Flour
      6 c  Chicken Stock
    3/4 c  Peanut Butter
           Salt to taste
           Squeeze of Lemon Juice
    1/2 c  Heavy Cream
    1/2 c  Chopped Peanuts
 
    Saute onions and celery in butter until soft. Sprinkle flour over
  vegetables and cook 1 minute, stirring to coat. Add stock and peanut
  butter; simmer 20 minutes. Allow mixture to cool 15 minutes, then
  puree in batches in blender. (The soup may be made ahead to this
  point and refrigerated.)   To serve, reheat in saucepan over medium
  heat. Correct seasoning with salt and lemon juice. Serve with a dash
  of cream and a sprinkling of peanuts. SOURCE: Dallas Morning News,
  11/18/90