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Categories:Viewed: 37 - Published at: 7 years ago
Ingredients
- 1 stalk celery, minced
- 1 med. carrot, minced
- 2 tbsp. minced onion
- 1/4 c. water
- 2 bouillon cubes, beef or possibly chicken
- 2 c. water, divided
- 1/2 c. cream peanut butter
- 1/4 teaspoon pepper
- 1 tbsp. cornstarch
- 1/2 c. half and half
Method
- Combine first 4 ingredients in a saucepan, cover and cook over low heat for 10 min.
- Add in bouillon cubes and 1 1/2 c. water.
- Cook uncovered till bouillon cubes have dissolved.
- Pour mix into an electric blender and add in peanut butter.
- Process till smooth.
- Return mix to saucepan.
- Combine cornstarch and remaining 1/2 c. of water; stirring till well blended.
- Stir slowly into soup.
- Bring to a boil.
- Reduce heat and cook 1 minute.
- Stir in half and half.
- Cook uncovered over low heat; stirring constantly till thoroughly heated.
- Garnish with strips of carrots or possibly minced peanuts.
