Indonesian Peanut-Celery Soup

1. 1

   Heat the oil in a 2-quart pot over medium heat and add the onion, celery, and garlic and cook, stirring, for about 5 minutes, until the vegetables have softened.

2. 2

   Reduce the heat to low, cover the pot, and let them steam for about 10 minutes, stirring once.

3. 3

   Add the Chicken Stock and whisk in the peanut butter, a little at a time.

4. 4

   Bring to a boil, whisking, and add the ketjap manis and sambal oelek, and a little more stock or water if the soup is too thick.

5. 5

   Simmer about 10 minutes, then let it cool.

6. 6

   Working in batches if necessary, puree the soup in a blender and return it to the pot.

7. 7

   Heat the soup to the desired temperature, adjusting the seasonings (add more chile paste, if desired) and consistency (add more stock or water, if needed).

8. 8

   Garnish with roasted peanuts and serve.

No additional tips available.