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Cream of Peanut Butter Soup

Ingredients:
2 celery tops
0.25 litre water
1 teaspoon sea salt
25g vegan margarine (Olé or Cardin)
1 tablespoon grated onion
4 stalks celery
2 tablespoons wholemeal flour
3 tablespoons penut butter
400ml soya milk
freshly gorund black pepper to taste
paprika

Preparation:
Chop the celery tops and cook them in the water with the salt for about 10 minutes. Strain, reserving the water but discarding the celery tops. Mince the celery stalks finely. Sauté this with the onion in the margarine for two minutes. Stir in the flour. When well blended, add the peanut butter and mix well. Stir in the soya milk and celery water. Stir over a low heat until the mixture boils. Simmer for two to three minutes. Season to taste with black pepper. Sprinkle with paprika to serve.

Serves: 4

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This recipe was added on 19-Jul-2001 and has been viewed 4974 times.




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