- 4 tablespoons [60 mL] butter
- 3 celery stalks, finely chopped
- 1 large onion, finely chopped
- 2 tablespons [30 mL] flour
- 5 cups [1.25 L] chicken broth
- 1 1/2 cups [375 mL] smooth peanut butter, at room temperature
- 1/2 cup [125 mL] heavy cream
- 1/4 teaspoon [1.25 mL] celery salt
- 1 teaspoon [5 mL] salt
- 1/4 teaspoon [1 mL] white pepper
- Few drops lemon juice
- Chopped peanuts or cooked bacon crumbs
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- Into a large heavy bottom casserole, melt butter over medium heat.
- Mix in chopped celery and onion.
- Cover and cook slowly for approximately 20 minutes, until vegetables
are translucent, stirring every once in a while.
- Well mix in flour; then pour in chicken broth.
- Stirring, bring to boil over medium heat; boil until thickened and
smooth.
- Lower heat and simmer, uncovered, for 20 minutes more.
- Puree into a blender.
- Into a large bowl, slowly pour mixture into peanut butter, whipping
with a wire whisk until creamy.
- Pour mixture back into casserole.
- Stir in cream, celery salt, salt, pepper and lemon juice; bring to
just a boil, but do not boil.
- Serve, sprinkled with chopped peanuts or bacon crumbs.
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