1 large sweet onion, chopped
1/4 cup butter
1 tbsp flour
1 tbsp curry powder
2 tbsp flaked coconut
2 quarts chicken broth
1 cup peanut butter
1 cup dry sherry
1/2 cup sour cream
chopped peanuts or macadamia nuts

Procedures :
In 3-quart saucepan saut� onion in butter until limp. Stir in flour, curry powder, coconut, and one cup of the chicken broth. Bring to boil, stirring constantly. Pour mixture into blender container with peanut butter, whirl smooth. Return mixture to saucepan. Add remaining broth and sherry. Simmer 5 minutes, stirring. Do not boil. Just before serving, whisk in sour cream to blend. Serve dusted with curry and garnished with dollops of additional sour cream and chopped nuts.
Category : Soups