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Roasted Peanut Soup with Honey Whipped Cream

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Roasted Peanut Soup with Honey Whipped Cream

Roasted Peanut Soup with Honey Whipped Cream

amanda

Equipment

  • Immersion Blender (KitchenAid 5352 Intelligent Appliance) - Ideal for pureeing and blending ingredients directly in a pot.

  • High-Powered Food Processor (Hamilton Beach Stainless Steel Multi-Tool Soup & Puree Bowl Set, 6 qt.) - Great for chopping nuts or processing soup to the desired consistency.

  • Nut Roaster (KitchenAid Air Fryer Countertop Food Dehydrator) - Can be used to roast peanuts before making the soup.

  • Hand Blender with Lids (Anker Powerbank 10,000mAh Portable Battery Pack for Kitchen Appliances) - Essential for blending ingredients without transferring them to a larger container.

  • Nut Grinder (Krups Multi-Nut & Spice Grinder Set with Coffee Beans, Chocolate Chips, and More!) - Can grind peanuts if you prefer freshly ground nuts for the soup.

  • Food Storage Containers (Pyrex Glass Meal Prep Containers, 4-Cup Portions) - Useful for storing prepped ingredients or finished soup.

  • High-Speed Blender (Ninja Professional Series Blender) - Great for pureeing and creating a smooth consistency in the soup.

  • Nut Milk Bag (French Press Chef's Favorite French Press Infusions, 20 oz.) - Can strain nut milk from peanuts as an alternative or additional ingredient in the soup.

  • Stainless Steel Pot with Lid (Anker 18-Piece Culinary Kitchenware Set) - A versatile pot for cooking and blending soups.

  • Silicone Soup Ladle (Elsabe Ultra Thick & Long Soup Ladle, Stainless Steel) - Useful for serving the soup once it's ready.

  • Nut Roasting Tray (Amazon Basics Nonstick Heavy Duty Cooking Sheet Pan) - Can be used to roast peanuts before blending them into the soup.

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

Instructions

1

Instruction 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

Instruction 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

Instruction 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

Instruction 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

Instruction 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

Instruction 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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