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Makes: 4-6 servings

• 2 tablespoons butter
• 2 tablespoons grated onion
• 1 stalk celery, thinly sliced
• 2 tablespoons flour
• 3 cups chicken broth
• 1/2 cup creamy peanut butter
• 2 tablespoons dry sherry
• 2 teaspoons lemon juice
• 1/4 teaspoon salt
• 2 tablespoons chopped dry roasted peanuts

In medium sauce pan, melt butter over medium heat.

Add onion and celery and sauté 5 minutes.

Stir in flour and mix until well blended.

Gradually stir in chicken broth.

Stirring to keep mixture smooth, simmer 30 minutes.

Remove from heat and strain.

Return liquid to heat and stir in peanut butter, sherry, lemon juice and salt.

Heat through and serve garnished with chopped peanuts.

Courtesy of the Peanut Advisory Board



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