Recipe: Creole Peanut Butter Soup

Recipes using McCormick Cayenne Pepper

• 3 tbsps finely chopped onion
• 1/2 cup finely chopped celery
• 3 tbsps flour
• 2 tbsps butter or margarine
• 4 cups chicken broth
• 1 1/3 cups creamy peanut butter
• 1 cup half and half
• dash cayenne pepper

1. Saute onion and celery in butter until tender but not browned.
2. Stir in flour and cook 2 mins. do not brown.
3. Add chicken stock, stirring constantly until thickened.
4. Add peanut butter and stir until smooth.
5. Stir in half and half, cayenne pepper; heat thoroughly.
6. Serve hot or cold.