Roasted Peanut Soup with Honey Whipped Cream |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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The foundation of this elegant soup? Peanut butter. Make your own by grinding dry-roasted peanuts in a food processor while you roast the garlic. You can use any mild-flavored honey to sweeten the whipped cream garnish, or go Southern with a spoonful of tupelo honey. Ingredients:
2 heads of garlic |
4 tablespoons olive oil, divided |
1 1/2 cups unsalted, dry-roasted peanuts |
3 cups sliced onions (about 2 onions) |
3 cups thinly sliced celery stalks (about 1/2 bunch), leaves reserved |
2 tablespoons unsalted butter |
2 quarts low-salt chicken broth |
1 bay leaf |
1 yukon gold potato (about 8 ounces), peeled, cut into 1/4 cubes |
3/4 cup chilled heavy cream, divided |
kosher salt |
1 tablespoon (or more) honey |
1 tablespoon roasted peanut oil or 1/2 teaspoon toasted sesame oil |
Directions:
1. Preheat oven to 450°F. Slice off and discard the top third from each head of garlic. Place garlic on a sheet of foil. Drizzle with 2 tablespoons olive oil; wrap foil tightly around garlic. Place on a rimmed baking sheet and roast until soft and caramelized, about 45 minutes. Let garlic cool slightly, then squeeze cloves into a small bowl, pouring in any oil remaining in foil.
2. Pulse peanuts in a food processor until coarsely chopped. Transfer 1/4 cup chopped peanuts to a small bowl, then continue pulsing remaining peanuts until a smooth butter forms, about 2 minutes (there will be about 2/3 cup peanut butter).
3. Heat remaining 2 tablespoons olive oil in a large pot over medium-low heat. Add onions and cook, stirring occasionally, until translucent, about 15 minutes. Add sliced celery, butter, and reserved roasted garlic with oil; cook, stirring frequently, until celery is softened, about 15 minutes. Add chicken broth and bay leaf; bring to a boil. Add potato; simmer until potato is tender, about 20 minutes. Remove from heat; discard bay leaf.
4. Set a fine-mesh strainer over a large bowl. Working in batches, carefully purée soup in a blender until smooth, about 1 minute per batch, adding peanut butter to last batch. Pour through prepared strainer. Whisk in 1/4 cup cream. Season to taste with salt.
5. Whisk remaining 1/2 cup cream and a pinch of salt in a small bowl until soft peaks form. Gradually whisk in honey and peanut oil; whisk until stiff peaks form.
6. Divide soup among bowls. Top with a dollop of honey whipped cream. Sprinkle reserved chopped peanuts and celery leaves over.
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