Roasted Peanut Soup with Honey Whipped Cream
- 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
- This recipe is gluten-free (some ingredients require gluten-free brands)
- Produce
- 3 cups thinly sliced celery stalks (1/2 bunch)
- Bay leaf (1)
- Garlic (2 heads)
- Onions (3 cups)
- Peanuts, unsalted dry roasted (1 1/2 cups)
- Yukon gold potato (about 8 ounces) (1)
- Canned Goods
Chicken broth, low-salt (2 quarts)
- Cooking & Baking
- Honey (1 tablespoon)
- Kosher salt (1)
- Olive oil (4 tablespoons)
- Peanut oil or, roasted (1 tablespoon)
- Dairy
- Butter, unsalted (2 tablespoons)
- Heavy cream (3/4 cup)
Preparation
Read recipe preparation on bonappetit.com
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Recipe Stats
Published January 31, 2012 (1 year ago).
30 people saved this recipe.
