PEANUT SOUP
From the Hotel Roanoke

2 quarts chicken broth
1 small onion (diced)
1/4 pound butter (don't substitute)
2 branches celery (diced)
3 tablespoons flour
1 pint peanut butter (creamy)
1/2 cup ground peanuts
1/3 teaspoon celery salt
1 teaspoon salt
1 tablespoon lemon juice

Melt butter in cooking vessel and add onion and celery (sauté for five minutes but don't let it get brown). Add flour and mix well. Add hot chicken broth and cook for a half hour. Remove from stove. Strain, then add peanut butter, celery salt, regular salt and lemon juice. Sprinkle ground peanuts on top of soup just before serving.

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