Roasted Peanut Soup with Honey Whipped Cream

Ingredients for Roasted Peanut Soup with Honey Whipped Cream

• 2 heads of garlic

• 4 tablespoons olive oil, divided

• 350ml unsalted, dry-roasted peanuts

• 450g sliced onions (about 2 onions)

• 300g thinly sliced celery stalks (about 1/2 bunch), leaves reserved

• 2 tablespoons unsalted butter

• 1.9L low-salt chicken broth

• 1 bay leaf

• 1 Yukon Gold potato (about 230g ), peeled, cut into 1/4" cubes

• 180ml chilled double cream, divided

• Kosher salt

• 1 tablespoon (or more) honey

• 1 tablespoon roasted peanut oil or 1/2 teaspoons toasted sesame oil

Preheat oven to 232°C. 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.

Pulse peanuts in a food processor until coarsely chopped. Transfer 40g chopped peanuts to a small bowl, then continue pulsing remaining peanuts until a smooth butter forms, about 2 minutes (there will be about 150g peanut butter).

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.

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 60ml cream. Season to taste with salt.

Whisk remaining 120ml 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.

Divide soup among bowls. Top with a dollop of honey whipped cream. Sprinkle reserved chopped peanuts and celery leaves over.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.