Virginia Peanut Soup

Ingredients

• 4 tbsp unsalted butter
• 1.5 cups onion – finely chopped
• 1 cup celery – finely chopped
• 0.25 cup all-purpose flour
• 48 ounces chicken stock
• 1 cup smooth peanut butter
• 1.5 tsp kosher salt
• 0.5 tsp black pepper – freshly ground
• 0.25 tsp cayenne pepper
• 2 tbsp dry sherry
• 0.5 cup heavy cream
• 1 tbsp lemon juice – freshly squeezed
• roasted unsalted peanuts – chopped (for garnish)
• fresh chives – finely chopped (for garnish)

Instructions

1. Melt the butter in a large pot over medium heat. Add the onion and celery and cook, stirring occasionally, until very soft and translucent, 8–10 minutes.
2. Sprinkle in the flour and cook, stirring constantly, until the flour is fully moistened and forms a pale roux, 2 minutes.
3. Gradually whisk in the chicken stock, a little at a time at first to prevent lumps. Bring to a gentle simmer and cook until slightly thickened and the raw flour taste is gone, 10–15 minutes.
4. In a bowl, whisk the peanut butter with a ladleful of the hot soup to loosen. Whisk this mixture back into the pot until smooth, then simmer gently, stirring often, 5 minutes.
5. Season with the kosher salt, black pepper, and cayenne. Stir in the dry sherry and simmer 2–3 minutes to mellow the alcohol. Reduce the heat to low, add the heavy cream, and warm gently 2–3 minutes; do not boil. Stir in the lemon juice.
6. Taste and adjust seasoning. Ladle into warm bowls and garnish with chopped roasted peanuts and finely chopped chives. Serve immediately.