Peanut Butter Soup
From: Richard M. Bailly
1/2 cup diced onions
1/2 cup diced celery
1/2 cup diced gren pepper (less if you are not a Vitamin A
or pepper lover).
2 cloves minced garlic
3 to 4T all purpose flour (You can judge the consistency you
like) I like mine rather thick.
2 1/2 cup chicken broth (Optionally use water)
5 cups milk
1 cup half and half cream. (You can vary this mixture depending on how rich you like your soup. Sometimes I make it even more decadent than 1 cup of cream.
1 cup creamy peanut butter. I really prefer the old fashioned natural best.
2T Tomato Paste. You decide whether you like this ingredient. I do not, but then I like New England clam
3T Soy sauce
Chopped peanuts for garnish
Saute onions, celery, green pepper and garlic in the butter until onions are translucent. Add flour and cook for 2 to 3 minutes, until you have a light roux. Stir in water, Add milk slowly.
Bring to a boil. Add peanut butter,tomato paste (optional), and soy sauce. Reduce heat and simmer approximately 15 minutes.
Serve hot with chopped peanuts for garnish.