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I am a simple country girl who loves life and lives it to the fullest. I cook for one of the greatest families ever. Cooking is my passion and I consider it as well to be my gift.

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Monday, March 22, 2010


Do not let the unusual list of ingredients stop you. This is unbelievably good hot or cold. Serve with a smoked Gouda grilled cheese sandwich with sliced tomato and mayonnaise on whole wheat bread. Don't forget the iced tea with lemon.

1/2 stick unsalted butter
1 cup chopped onion
2 celery ribs, chopped
3 tablespoons flour
8 cups chicken broth, divided
1 1/2 cups smooth peanut butter
1 3/4 cups half and half
Garnish: salted peanuts

In large heavy saucepan, melt butter over medium heat. Add onion and celery and cook until soft, but not brown, about 5 minutes. Stir in flour and cook, stirring constantly, 3 minutes. Add 2 cups of the chicken broth and stir until lumps dissolve. Stir in remaining 6 cups chicken broth and heat to boiling.

Remove from pan. Puree in blender, in batches, until smooth. Return to saucepan and stir in peanut butter and half and half. Cook over low heat until thoroughly heated. Do not boil. Garnish with chopped peanuts. May also be served cold.
Serves 10 to 12

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