“Colonial Williamsburg” Inspired Cream Of Peanut Soup

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¼ cup unsalted butter
1 medium onion, finely chopped
2 celery ribs, finely chopped
3 tablespoons flour
8 cups Chicken Stock
2 cups smooth peanut butter
1 ¾ cups half-and-half
Finely chopped salted peanuts, for garnish

In a large saucepan over medium heat, melt the butter. Add the onion and celery and cook, until softened, about five minutes.

Stir in flour and cook two or three minutes longer.

Pour in the chicken stock, increase the heat to high, and bring to a boil. Reduce the heat to medium and cook, stirring often, until slightly reduced and thickened, about 15 to 20 minutes. Pour into a sieve and strain.  Return the liquid to the sauce pan.

Whisk the peanut butter and the half-and-half into the liquid. Cream can be used for a richer soup.  Warm over low heat, stirring often, for about five minutes. Do not boil.

Serve warm, garnished with the chopped peanuts.

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