Celery and peanut soup
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For 4 people: 1/2 onion-diced celery 150 g-100 g flour-3 tbsp peanut oil-1 litre vegetable stock-100 grams of peanut butter-125 ml soy milk-125 ml soy cream-salt-black pepper-coarsely chopped peanuts for garnish
In a large casserole put the oil, onion and celery, and cook while avoiding becoming dark.
Add the flour and mix well.
Pour in half the amount of broth (1/2 liter) and bring to a boil stirring constantly.
Remove the mixture from the heat and put half in the mixer. Blend to make it smooth and homogeneous. Now pour for the second time the mixture into the saucepan and add the residual stock, cream, milk and peanut butter.
Cook over low heat and meanwhile beat with the whip, being careful not to get to the boiling point. Season with salt and pepper.
Serve hot or cold, garnished with chopped peanuts.