Date: Thu, 26 Aug 93 19:46:15 -0400
2 tsp butter 1/2 cup of finely chopped celery 1 garlic clove finely chopped 1 Tbsp of flour 4 cups of unsalted chicken stock 1/2 cup of light cream 2 Tbsp of peanut butter 1/4 tsp of salt 1/4 tsp of 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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