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Peanut Soup

2 tsp butter
1/2 cup finely chopped celery
1 garlic clove finely chopped
1 Tbsp flour
4 cups unsalted chicken stock
1/2 cup light cream
2 Tbsp peanut butter
1/4 tsp salt
1/4 tsp cayenne pepper (to taste)
2 scallions, trimmed and thinly sliced in ovals

Melt butter in a heavy-bottomed pot over medium heat. Add celery
and garlic and cook two minutes. Stir in flour and cook one more
minute stirring constantly.

Whisk the stock, peanut butter, salt and pepper, and simmer for 15
minutes.

Stir in the scallions and the cream, let the soup heat through and
serve.

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