Goober Pea Soup

     I cannot introduce this recipe whithout a tip o' the hat to George Washington Carver. When cotton was in peril in the Reconstruction-era South, he came in and saved the day with the peanut - and I'm so glad he did! While a roasted, salted peanut is just fine, there's nothing like pulling the car over on a cool fall day to grab a bag of boiled peanuts from a roadside vendor.
     Here in Philadelphia, there's still no shortage of cool weather. The word "snow" keeps popping up on the weather segment of the local news, so a bowl of soup or stew is usually guaranteed to hit the spot. Aside from the messiness of working with peanut butter, it's a cinch to put together and tastes fantastic, so try it out!
P.S. - If you're making this for two, cut the recipe in half. Then again, it makes a good substitute for Thai peanut sauce if you're attempting a stir-fry!

Stuff You Need
1/2 stick of butter
1/2 medium onion, chopped
2 ribs of celery, chopped
3 tbsp. all-purpose flour
6 c. chicken broth
1 jar of peanut butter
2 c. whole milk
chopped peanuts for garnish

It's cold outside, so let's get started!
     Melt the 1/2 stick of butter in a pot over medium heat, and add in the onions and celery. When the vegetables have cooked long enough to become soft, whisk in the flour until smooth.

     Stir in the chicken broth, and bring the mixture to a near boil. Strain out the onions and celery, then return the liquid to the pot. Whisk in the peanut butter until smooth. Stir in the milk, and when the desired temperature and consistency is reached, ladle the soup into a bowl and garnish with peanuts.
     Enjoy with spoon-in-hand!