|Grated onion||2 Teaspoon|
|Unsalted raw peanuts||1⁄2 Cup (8 tbs), ground|
|Unbleached flour||2 Tablespoon|
|Brown chicken stock||1⁄2 Cup (8 tbs)|
|Egg yolk||1 , beaten|
|Heavy cream||1 Cup (16 tbs)|
|Minced fresh chili pepper||To Taste, minced|
|Celery salt||To Taste|
|White pepper||To Taste|
|Fresh lemon juice||To Taste|
|Toasted peanuts||1 Tablespoon|
Saute onion and peanuts in butter 5 minutes, stirring constantly.
Sprinkle with flour, cook, stirring, 3 minutes, and gradually add stock.
Cook and stir until smooth and slightly thickened; cover and simmer gently 15 to 20 minutes.
Beat together yolk and cream, whisk in 1/2 cup hot soup, and return to rest of soup.
Season with chili pepper, celery salt, white pepper and lemon juice; thin with more stock if desired.
Reheat, but do not boil.