Yield 6 servings

INGREDIENTS:
3 Tbls unsalted butter
1 tsp ground cumin
1/4 tsp curry powder
1/8 tsp ground coriander
1/8 tsp cayenne pepper
1/8 tsp fresh ground black pepper
1 Tbls ground garlic
2 stalks diced celery
1 large onion, diced
1 cup peanut butter
5 cups chicken stock
1 cup heavy cream
ground peanuts for garnish
salt to taste

METHOD:
In a large saucepan, melt butter over a medium heat. Add garlic, onions, and celery and cook for 5 minutes. Add cumin, curry, coriander, and black pepper and stir. Now add in the peanut butter and mix to incorporate. Slowly add in chicken stock, whisking constantly as chicken stock drizzles in. Bring to a boil; then simmer for 30 minutes.

Puree the soup in a food processor; then return to a clean saucepan. Add heavy cream, season with salt, and garnish with chopped peanuts.

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