Ingredients
- 2 stalks celery
- 1 onion
- 6 c chicken stock
- 1/2 c cream (heavy)
- 1/2 c peanuts (chopped)
- 3 t butter
- 1 t flour
- some squeeze of lemon juice
puree in batches in blender. (The soup may be made ahead to this point and refrigerated.) To serve, reheat in saucepan over medium heat. Correct seasoning with salt and lemon juice. Serve with a dash of cream and a sprinkling of peanuts. SOURCE: Dallas Morning News, 11/18/90
