OLD NORTH STATE SUTLERY

Farnsworth House Goober Pea (Peanut) Soup


2 ribs celery, chopped
1 medium onion, chopped
1/4 cup butter
3 tablespoons flour
2 quarts chicken stock
2 cups creamy peanut butter
1 3/4 cups milk
Chopped peanuts for garnish


Cook onion and celery in butter until soft but not brown. Stir in flour
and mix until well blended. Add stock and bring to boil, stirring
constantly. Remove from heat and puree in food processor. Add peanut
butter and milk, stirring to blend. Return to low heat and cook until hot;
do not boil. Garnish with peanuts. Serves 8 to 10.

 

 

NOTE Peanut Butter was not created by Dr. John Kellogg till 1890 Granted I still use it in the soup.
 

20 JULY 2008