Virginia Peanut Soup

recipe courtesy of Hotel Roanoke

• 2 cups chicken broth
• 1 tablespoon butter
• 2 tablespoons flour
• 2 tablespoons peanuts, chopped
• ¼ teaspoon salt
• ¼ onion, diced
• 1 branch celery, sliced
• ½ cup peanut butter
• Dash celery salt
• 1 teaspoon lemon juice

Melt butter in saucepan; add onion and celery. Sauté for five minutes (do not brown). Add flour and mix until flour is blended well with butter. Add hot chicken broth and cook for 30 minutes. Remove from heat, strain broth. Stir the peanut butter, celery salt, salt and lemon juice into the strained broth. Sprinkle chopped peanuts on soup just before serving.

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