Ingredients:
- ¼ cup (1/2 stick) unsalted butter
- 1 medium onion, finely chopped
- 2 celery ribs, finely chopped
- 3 tablespoons flour
- 8 cups Chicken Stock* (or low-salt canned chicken stock)
- 2 cups smooth peanut butter
- 1 ¾ cups light cream or half-and-half
- Finely chopped salted peanuts, for garnish
Instructions:
In a large saucepan or soup pot over medium heat, melt the butter. Add the onion and celery and cook, stirring often, until softened, three-five minutes.
Stir in flour and cook two minutes longer.
Pour in the chicken stock, increase the heat to high, and bring to a boil, stirring constantly. Reduce the heat to medium and cook, stirring often, until slightly reduced and thickened, about 15 minutes. Pour into a sieve set over a large bowl and strain, pushing hard on the solids to extract as much flavor as possible. Return the liquid to the sauce pan or pot.
Whisk the peanut butter and the cream into the liquid. Warm over low heat, whisking often, for about five minutes. Do not boil.
Serve warm, garnished with the chopped peanuts.
Be sure to visit the Colonial Williamsburg website to find more interesting recipes!
http://www.history.org/Almanack/life/food/index.cfm
I remember reading that the shells of peanuts are carcinogenic, and perhaps one of the reasons most of Jimmy Carter's family died of cancer (and pancreatic, the WORST kind). It's a good thing ole Jimmy left the peanut fields for politics. Anyhow, I told my husband about it years ago and the next day he came home with a bagful of peanuts in the shell. MADDENING!! Never bought them previously, except at an Orioles game once every other year. So, if you're worried about carcinogenic food then STAY AWAY from the shells, buy shelled nuts.
ReplyDeletewow, never knew that but i will stay away! i have a funny feeling that it has something to do with the processing -- i mean, has there not been an EXPLOSION in the past 25 years, of children with severe peanut allergies?
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