PEANUT BUTTER SOUP

1 stalk celery, coarsely chopped
1 medium carrot, coarsely chopped
2 tablespoons chopped onion
2 3/4 cups water, divided use
2 chicken-flavored or beef-flavored bouillon cubes
1/2 cup creamy peanut butter
1/4 teaspoon pepper
1 tablespoon cornstarch
1/2 cup half-and-half
FOR GARNISH:
carrot strips (optional)
chopped peanuts (optional)

Combine celery, carrot, onion, and 3/4 cup of the water in a saucepan; cover and cook over low heat 10 minutes or until tender.

Add bouillon cubes and 1 1/2 cups water; cook, uncovered, until bouillon cubes dissolve.

Pour mixture into container of an electric blender, and add peanut butter and pepper; process until mixture is smooth. Return mixture to saucepan.

Combine cornstarch and remaining 1/2 cup water, stirring until blended; stir into soup mixture. Bring to a boil, reduce heat to low, and cook, 1 minute.

Stir in half-and-half; cook over low heat, uncovered, stirring constantly, until thoroughly heated.

If desired, garnish individual servings with carrot strips and chopped peanuts.

Makes 3 cups
Source: Southern Living 1989 Annual Recipes