George’s Stew (George Washington)

1 medium onion, minced

2 ribs of celery, minced

2 tablespoons butter

4 cups chicken broth

1 cup peanut butter

½ cup sour cream

¼ cup roasted peanuts, chopped (optional)

Salt and pepper to taste  

In a medium sauté pan, melt the butter and sweat the minced onion and minced celery over low heat for 10 minutes until the vegetables are soft.

Remove the pan from the heat and stir in one cup of chicken stock. Using an immersion blender (or food processor), puree vegetables in the broth.

Pass the mixture through a fine sieve reserving broth and discarding excess solids.    Add remaining the chicken broth and peanut butter, and return to medium heat.

Simmer the mixture for 15 minutes.  Remove the pan from the heat and whisk in the sour cream and add salt and pepper to taste.

Ladle the soup into heated bowls and garnish each serving with I tablespoon chopped roasted peanuts, a dusting of paprika and/or celery greens.