Peanuts Spanish Fork UT

As I noted last Friday, March is National Peanut Month, which we marked with a recipe for Peanut Butter Salad Dressing . Our end-of-the week recipe is a savory Cream of Peanut Soup. All of the ingredients should be readily available at your local natural and organic food store. Cream of Peanut Soup Makes 8 servings

• 1/2 cup chopped onion
• 1/2 cup chopped carrot
• 1/2 cup chopped celery
• 2 tablespoons butter
• 1/4 cup all-purpose flour
• 2 12½-ounce cans chicken broth
• 1 12½-ounce can vegetable broth
• 1 cup chunky peanut butter
• 1/2 cup half-and-half

1. Cook onion, carrot and celery in butter in medium saucepan, over medium heat, until tender.
2. Stir in flour; mix well.
3. Add chicken broth and vegetable broth; stir until thickened.
4. Stir peanut butter into soup; mix until well blended.
5. Reduce heat to low. Cook 10 to 15 minutes or until flavors are blended.
6. Stir in half-and-half. Season to taste.