Peanut Soup

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Peanut Soup

Source: Adapted from Emazing Recipe of the Day

 

This rich soup associated with colonial times has its roots in Africa.

 

Serves 4-6

 

2 Tablespoons Olive oil

1 small Onion, chopped

1 stalk Celery, chopped

2 Tablespoons thickener(cornstarch, arrow root ect)

1 quart Chicken-like broth (Bill's Best, McKay's, or alternative)

1 cup Peanut butter, creamy

2/3 cup Soy milk

Salt to taste

 

Place olive oil in skillet. Add the onion and celery and cook until

just

soft. Whisk in the flour and cook for 3 minutes. Slowly blend in the

broth.

Bring to a boil, reduce the heat to low and simmer for 20 minutes.

Strain

and return the broth to the pot. Slowly whisk in the peanut butter and

the

soy milk. Simmer for 15 minutes longer. Serve warm.