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Chicken Peanut Soup

  • 1 quart chicken stock
  • 1 cup chopped celery
  • 1 egg, slightly beaten
  • 1 tablespoon flour
  • 1 cup milk
  • Salt and pepper
  • 1/3 cup chopped peanuts
  • 1/2 cup heavy cream, whipped
  • Paprika
  • Parsley, minced
Boil chicken stock and celery 20 minutes in covered pan; blend egg, flour and milk, add slowly to hot stock, cook 5 minutes stirring constantly; season with pepper and salt. Pour into 6 soup bowls; garnish each portion with peanuts, top with whipped cream, sprinkle paprika and parsley over all. Serves 6.
Submitted by Cassyjean - Torrington, CT May 31, 2009 16 min 25 min 41 min

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