Peanut Soup

• 1/2 cup of smooth peanut paste (peanut butter)
• 2 tablespoons of grated onion
• 2 tablespoons of butter
• 1 branch of celery, thinly sliced
• 2 tablespoons of lemon juice
• 2 tablespoons of flour
• 2 tablespoons of chopped roasted peanuts
• 1/2 teaspoon salt
• 3 cups of chicken stock

• Melt the butter in a saucepan over low heat, add the celery and onions and saute for about 5 minutes
   
• Remove from the heat, add the flour to the pan mix and stir until all the ingredients are well blended, then...
   
• Stir in the chicken broth, return the pan to the stove and allow the mix to summer for about 30 minutes
   
• After 30 minutes, remove the saucepan from the heat and strain the broth through a fine sieve
   
• Stir the peanut butter, salt and lemon juice into the broth until they're well mixed
   
• Serve the soup hot in cups, each garnished with a teaspoon of chopped peanuts or mung bean sprouts

Chris says: This is a simple, easy-to-make soup that can really warm your family up on a cold winter's day. In our home in the South Burnett mid-winter temperatures often drop below zero at night. But we use peanut soup to keep those winter chills at bay!

This recipe will serve about 6 people (or fewer if they really like it!). You can adjust the quantities up or down as you need to. And if you prefer a chunkier soup, you can omit the straining.