Photo by Matt Rose

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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

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.

  • Recipe from chef John Fleer of Rhubarb, Asheville, North Carolina

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