Peanut and Chestnut Soup
¼ cup margarine
1½ tbsp all-purpose flour
1 quart chicken broth
1 quart water
1 cup smooth peanut butter
½ cup unsalted peanuts, chopped
½ cup water chestnuts, chopped
1 tbsp Worcestershire sauce
Melt margarine in a large saucepan. Stir in flour to make a roux. Cook on medium heat while frequently stirring until the roux is light tan in color.
Once the roux is ready, add chicken broth and water and bring to a boil. Then add peanut butter and Worcestershire sauce and stir. Hold on stove at a low heat until ready to serve. The longer it heats, the thicker it gets.
Garnish with chopped peanuts and water chestnuts.