Fall Peanut Soup
|Unsalted butter||2 Tablespoon|
|Stalk celery||1 , chopped|
|Onion||1 Small, chopped|
|Carrot||1 , peeled and chopped|
|All purpose flour||2 Tablespoon|
|Chicken stock||8 Cup (128 tbs) (Use Warm)|
|Smooth peanut butter||2 Cup (32 tbs)|
|Honey||1 1⁄4 Tablespoon (1 Generous Tablespoon)|
|Heavy cream||1 Cup (16 tbs)|
|Freshly ground pepper||To Taste|
In a heavy 3-quart saucepan over medium heat, melt the butter and saute the celery, onion, and carrot until the onion is translucent, about 5 minutes.
Add the flour and stir until incorporated.
Continue to cook and stir for 3 minutes.
Add the chicken stock and stir to mix thoroughly.
Bring to a simmer and add the bay leaf and peanut butter.
Blend thoroughly and simmer for 40 minutes, stirring frequently.
Add the honey and stir.
Remove from the heat, strain, and add the heavy cream.
Adjust the seasoning with salt and pepper and garnish with chopped peanuts, if desired.