Peppery Peanut Soup

Directions

1. 1
   Heat olive oil in a large stock pot, medium heat.
2. 2
   Add green onions and celery and saute until soft, approx 8 minutes.
3. 3
   Blend in flour (I always whisk flour into hot items) until roux is formed.
4. 4
   Add stock and milk and heat stirring well until thickened (15 minutes or so).
5. 5
   Reserving stock, strain vegetables and puree in food processor.
6. 6
   Return pureed vegetables to stock.
7. 7
   Reheat on low to medium low fire.
8. 8
   Add peanut butter and whisk until well blended.
9. 9
   Add chilies and lemon juice and heat over medium low fire until simmering (another 15 minutes).
10. 10
    Add salt to taste and garnish with peanuts and chives.