Gold Hill Inn Cream of Peanut Soup
Submitted By: Chris Finn, chef at the Gold Hill Inn
1/4 cup celery, chopped
1/4 cup onions, chopped
1 tablespoons butter
4 cups rich chicken stock
1/3 pound peanut butter or ground peanuts
1 cup light cream or half & half
white pepper, to taste
parsley sprigs
Sauté celery and onions in butter. Add chicken stock and simmer 20 minutes, then strain and discard solids. Add peanut butter or ground peanuts and simmer for 10 minutes. Add cream and season with white pepper. Reheat and garnish with parsley. Makes about six servings.