Cream of Peanut Soup
  
 
 Step 12:

Pour the sieved out soup stuff back into your pot and add the cream:

 Step 13:

Add the peanut butter:

Here's where smooth is better than chunky - if you go with fresh ground peanut butter you'll have to squash it out spoonfull by spoonfull until it's not chunky anymore. As the soup heats, the peanut butter will disipate and thicken the stock. In my case I had to go back and sieve it out again to get the right consistancy (see next step).

Now on LOW heat bring that mess up to just under a boil. Don't boil it.

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