ANOTHER RECIPE FROM "SANDY'S RECIPE ROOM"
http://www.wwnet.net/~joejean/reciperoom.htm

Georgia Peanut Soup
(From True Grits:Tall Tales and Recipes from the New South)

Ingredients

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

Directions

Sauté 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.

SERVES 4