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 matskedar osaltat smör

• 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

• Koshersalt

• 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.

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