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Print this Recipe    Peanut Carrot

Peanut Carrot Soup

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.

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