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November 1998 Issue
A Vegetarian Thanksgiving?
by Victoria Smith
Table of Contents | Single-page view

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Cream of Peanut Soup

  • 1 medium onion, chopped
  • 2 ribs of celery, chopped
  • 3/4 cup butter or margarine
  • 3 T. all-purpose flour
  • 2 quarts vegetable broth
  • 2 cups smooth peanut butter
  • 1 3/4 cups light cream
  • Peanuts, chopped (according to taste)
Sauté the onion and celery in butter or margarine in until soft, but not brown.

Stir in flour until well blended.

Add the vegetable stock stirring constantly, and bring to a boil.

Remove from the heat and remove from heat and puree in a food processor or blender.

Add the peanut butter and cream, stirring to blend thoroughly.

Return to low heat and heat until just hot, but do not boil.

Serve garnished with peanuts.  May be served hot or cold.

  • Yields: 10 - 12 servings
  • Preparation Time: about 45 minutes
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