Roasted Peanut Soup with Honey Whipped Cream
This creamy, rich yummy soup is from Bon Appetit magazine. Since it is Bon Appetit magazine, you were supposed to grind your own dry roasted peanuts in a food processor. Right. Sure. And the original recipe called for a garnish of whipped cream sweetened with Tupelo honey, but that just seemed a bit much. So, instead, I added some cayenne pepper which took it to a more African place. Then served it with cornbread, which kept it African American Southern.
2 large heads of garlic
4 TB olive oil
3 cups sliced onions (about 2)
3 cups thinly sliced celery stalks (about 1/2 bunch) leaves reserved for garnish
2 med.Yukon Gold potatoes, cubed
2 TB unsalted butter
2 quarts low-salt chicken broth
2 bay leaves
1/2 + half and half or heavy cream or milk
2/3 Cup smooth peanut butter
1/8 - 1/4 tsp cayenne pepper
Preheat oven to 450'. Slice off and discard the top third from each head of garlic, drizzle with some oil, wrap in foil and bake 45 min. Let cool and squeeze cloves out into a small bowl with any left over oil.
Heat oil in large pot and saute onions until translucent, about 15 minutes. Add celery, butter, garlic and cook, stirring for 15 minutes more. Add chicken broth and bay leaves and bring to a boil. Add potato, reduce heat and simmer until potato is soft.
Remove from heat, remove bay leaves, puree/blend smooth with emersion blender, add peanut butter, spices to taste, and milk/cream to thin as needed.
Can garnish with finely few chopped celery leaves, chopped peanuts, and if you want to try it, the honey-whipped cream dollop. Serves 6 or more if used as a starter.