Preparation time: 10 minutes
Cooking time: 25 minutes
Yield: 6 servings
6 scallions
1 medium celery stalk
1/2-inch piece fresh ginger
2 tablespoons vegetable oil
1 1/2 tablespoons all-purpose flour
4 cups chicken broth
1 cup smooth, natural peanut butter
1/2 cup half-and-half or unsweetened coconut milk
1/2 to 3/4 teaspoon cayenne pepper
Salt to taste, about 1/2 teaspoon
Chopped dry roasted peanuts for garnish
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Chop the white parts of the scallions only.
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Chop and set aside the green parts of 3 scallions (for garnish).
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Chop the celery.
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Mince the ginger.
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In a large pot over medium heat, heat the vegetable oil.
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Add the chopped scallion white parts and celery to the pot.
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Sauté, stirring occasionally, until softened, about 5 minutes.
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Add 2 teaspoons ginger and cook for 2 minutes, stirring occasionally.
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Add the flour and cook, stirring frequently, for 3 to 5 minutes.
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Add the chicken broth.
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Simmer until the broth is hot and slightly thickened, about 5 minutes.
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For a velvety texture, strain the solids and return the liquid to the pot.
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Reduce the heat to medium-low.
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Add the peanut butter, half-and-half, and cayenne pepper; stir to blend.
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Simmer until the soup is heated through, about 5 to 7 minutes.
Don’t let the soup boil to prevent the half-and-half from curdling.
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Season with salt to taste.
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Serve, garnished with peanuts and the reserved scallion greens.