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Peanut Soup


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


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.
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