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Peanut Soup



2 tablespoons shallots, chopped

1 cup celery, diced

¼ cup leeks, chopped

2 ounces (4 tablespoons) butter

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


  1. Sauté shallots, celery, and leeks in butter.
  2. Add butter, flour, and peanut butter. Cook until peanut butter is melted and roux has cooked, about 5 minutes.
  3. Add chicken stock and simmer for 30 minutes.
  4. Whisk in cream and serve hot. Garnish with spiced peanuts and chopped chives.
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