Roasted Peanut Soup with Honey Whipped Cream
You can never have too many main course recipes, so give Roasted Peanut Soup with Honey Whipped Cream a try. This recipe covers 21% of your daily requirements of vitamins and minerals. This recipe serves 6. Watching your figure? This gluten free and vegetarian recipe has 596 calories, 19g of protein, and 47g of fat per serving. From preparation to the plate, this recipe takes roughly 45 minutes. A mixture of honey, roasted peanut oil, kosher salt, and a handful of other ingredients are all it takes to make this recipe so delicious. To use up the peanut oil you could follow this main course with the Salted Peanut Toffee Cookies as a dessert. It can be enjoyed any time, but it is especially good for Autumn.
Instructions
Preheat oven to 450°F. Slice off and discardthe top third from each head of garlic.
Place garlic on a sheet of foil.
Drizzle with2 tablespoons olive oil; wrap foil tightly aroundgarlic.
Place on a rimmed baking sheetand roast until soft and caramelized, about45 minutes.
Let garlic cool slightly, thensqueeze cloves into a small bowl, pouring inany oil remaining in foil.
Pulse peanuts in a food processor untilcoarsely chopped.
Transfer 1/4 cup choppedpeanuts to a small bowl, then continuepulsing remaining peanuts until a smoothbutter forms, about 2 minutes (there will beabout 2/3 cup peanut butter).
Heat remaining 2 tablespoons olive oil in a largepot over medium-low heat.
Add onions andcook, 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 andbay leaf; bring to a boil.
Add potato; simmeruntil 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 soupin a blender until smooth, about 1 minute perbatch, adding peanut butter to last batch.
Pour through prepared strainer.
Whiskin 1/4 cup cream. Season to taste with salt.
Whisk remaining 1/2 cup cream and apinch of salt in a small bowl until soft peaksform. Gradually whisk in honey and peanutoil; whisk until stiff peaks form.
Divide soup among bowls. Top with adollop of honey whipped cream.
Sprinklereserved chopped peanuts and celeryleaves over.