Fall Peanut Soup

Cooking Secrets of the C.I.A., p. 30

2 tablespoons unsalted butter

1 stalk celery, chopped

1 small onion, chopped

1 carrot, peeled and chopped

2 tablespoons all-purpose flour

8 cups warm chicken stock

1 bay leaf

2 cups smooth peanut butter

1 generous tablespoon honey

1 cup heavy cream

Salt and freshly ground pepper to taste

Chopped peanut for garnish (optional)

In a heavy 3-quart saucepan over medium heat, melt the butter and saute the celery, onion, and carrot until the onion is translucent, about 5 minutes. 

Enjoy the vegetables now, because they'll disappear later.

Add the flour and stir until incorporated. Continue to cook and stir for 3 minutes.

Add the chicken stock and stir to mix thoroughly. Bring to a simmer and add the bay leaf and peanut butter. Blend thoroughly and simmer for 40 minutes, stirring frequently.

Yeah, don't leave the stove. This gets weird if you don't stir it.

Add the honey and stir. Remove from the heat, strain, and add the heavy cream. Adjust the seasoning with salt and pepper and garnish with chopped peanuts, if desired. Serve hot.

The vegetables are gone, but look at all that delicious cream!

My Rating: 4/5 "I was surprised at how nuanced the flavor was. There's so much going on! The vegetableness stays with the broth even after you remove the veggies themselves, and the peanut butter and cream meld together wonderfully. Smooth and delicious!"