Indonesian Peanut-Celery Soup

• 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

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. Reduce the heat to low, cover the pot, and let them steam for about 10 minutes, stirring once.
3. Add the Chicken Stock and whisk in the peanut butter, a little at a time.
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. Simmer about 10 minutes, then let it cool.
6. Working in batches if necessary, puree the soup in a blender and return it to the pot.
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. Garnish with roasted peanuts and serve.

cooking oil, onion, celery, garlic, chicken, peanut butter, ketjap manis, sambal oelek, peanuts

Taken from www.epicurious.com/recipes/food/views/indonesian-peanut-celery-soup-383460 (may not work)