Serving Size : 4
1/4 cup unsalted butter, (1/2 stick)
1-1/4 cups peeled, chopped carrots
1/4 cup chopped celery
1/4 cup chopped onion
2 Tablespoons all purpose flour
4 cups rich chicken stock
6 Tablespoons creamy peanut butter
1/2 cup whipping cream
Melt butter in a heavy large saucepan over medium low heat. Add carrots, celery and onions and cook until just tender, stirring frequently, about 15 minutes. Add flour and stir 4 minutes. Mix in stock. Bring to boil, stirring occasionally. Cover partially, reduce heat and simmer 25 minutes.
Cool soup slightly. Puree in batches in blender or processor. Return puree to saucepan. Place peanut butter in small bowl. Gradually mix in 1 cup puree. Return mixture to saucepan. Blend in cream and salt and heat through; do not boil. Ladle into heated bowls. Serve immediately.
NOTE:
Great Soup! Will make again. Cross between savory and sweet. I used half-n-half in place of whipping cream, 1/2 chicken buillion and 1/2 salt free veggie buillion (Vogue).
Also I chopped onions and celery fine in the food processor and the carrots into small chunks. When it was cooked through, I used my Braun Hand Blender to Puree it before adding the half-n-half and peanut butter.