Ingredients
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
Directions
- 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.
