Peanut Soup with Grilled Peaches

Method

This vibrant take on an old Southern classic is made with a variety of sweet and sour elements.

• 1 tablespoon unsalted butter
• 1/2 cup diced onions
• 1/4 cup diced carrots
• 1/4 cup diced celery
• 3 fresh bay leaves
• 5 teaspoons all-purpose flour
• 1 teaspoon ground mace
• 4 cups chicken stock
• 1/2 cup plus 1 tablespoon creamy peanut butter
• 1/2 cup half and half cream
• Salt to taste
• 1 cup sugarcane vinegar or apple cider vinegar
• 1/4 cup muscovado sugar
• 1 peach, peeled and sliced
• 1 tablespoon canola oil
• Coarsely chopped toasted peanuts for garnish
• Thinly sliced scallions for garnish

Melt the butter in a medium saucepan over medium heat. Add the onions, carrots, celery, and bay leaves. Sauté until the onions are translucent, about 3 minutes. Add the flour and mace; cook for another 2 minutes, stirring constantly. Add the chicken stock.
Bring to a boil, then reduce to a simmer and continue simmering for 20 minutes.

Add the peanut butter and half and half. Cook for 2 more minutes, then remove from the heat and discard the bay leaves. Refrigerate until chilled. Season with salt to taste. Keep chilled until serving.

Combine the vinegar and sugar in a medium saucepan. Reduce over low heat until
syrupy, about 10 minutes. Set aside.

Toss the peach slices in the canola oil. Grill in a cast iron skillet over medium-high heat until lightly caramelized on both sides, about 2 to 3 minutes per side.

To serve, divide the soup among serving bowls. Garnish with grilled peach slices, toasted peanuts, and scallions. Finish with a drizzle of vinegar reduction.

Yield

4 to 6 servings