recipe 
yields
10 servings
4 tablespoons butter, plus more for sautéing shallots, celery, and leeks
2 tablespoons shallots, chopped
1 cup celery, diced
¼ cup leeks, chopped
2 tablespoons all-purpose flour
¾ cup Big Spoon peanut butter
6 cups chicken stock
2 cups cream
¼ cup Tennessee Red peanuts, chopped, lightly toasted,Chive for garnish
ingredients
steps
Sauté shallots, celery, and leeks in butter. Add 4 tablespoons butter, along with flour and peanut butter. Cook until peanut butter is melted and roux has cooked, about 5 minutes. Add chicken stock and simmer for 30 minutes. Whisk in cream and serve hot. Garnish with spiced peanuts and chopped chives.
Date Published: 01.08.14
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- Recipe from chef John Fleer of Rhubarb, Asheville, North Carolina
