Peanut Soup

Yields
10 servings

from Chef John Fleer of Rhubarb, Asheville, NC

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

Sauté shallots, celery, and leeks in butter.
Add butter, 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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