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Cream of Peanut Soup

1 qt Chicken or veal stock
1 c Heavy cream
1 lb Pure peanut butter

In small saucepan over medium-low heat, warm peanut butter. Meanwhile, heat stock in the 2-quart saucepan. Add warmed peanut butter to the stock, whisk until smooth, and let simmer gently for an hour. Heat cream and add to soup, using a whisk to mix thoroughly.

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