Indonesian Peanut-Celery Soup

Name: Indonesian Peanut-Celery Soup
Yield: makes 6 to 8 servings
Ingredients: 2 tablespoons cooking oil, such as peanut or canola; 1 medium onion, chopped; 1 bunch celery, trimmed and chopped; 2 garlic cloves, minced; 4-5 cups Chicken Stock (p. 206) or Vegetable Stock (p. 204) or water; 1 cup creamy peanut butter; 1/4 cup ketjap manis (p. 14); 1 teaspoon sambal oelek (or other red chile paste); 1/4 cup chopped dry-roasted peanuts

December 14, 2011

This recipe came about much like the Reese’s Peanut Butter Cup commercial—“You got chocolate on my peanut butter,” etc. One day a long time ago, I had some peanut sauce left over from making pork satés, and I was in the process of putting together a cream of celery soup. I started thinking about how people have been known to eat celery sticks with peanut butter, so I swirled the rich sauce into the delicate soup. With a little extra garlic, chile paste, and soy sauce, the result was pretty darn tasty—and I’ve been making it ever since.

Recipe notes

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