Roasted Peanut Soup with Honey Whipped Cream

Ingredients

• 1  bay leaf 
• 3 cups celery stalks thinly sliced ()
• 1.5 cups dry-roasted peanuts unsalted
• 2 heads garlic 
• 0.8 cup heavy cream chilled divided
• 1 tablespoon honey ()
• 6 servings kosher salt 
• 2 quarts low-salt chicken broth 
• 4 tablespoons olive oil divided
• 3 cups onions sliced ( 2 onions)
• 1 tablespoon roasted peanut oil or toasted
• 2 tablespoons butter unsalted
• 8 ounces yukon gold potatoes peeled cut into 1/4" cubes

Equipment

• food processor
• bowl
• oven
• whisk
• sieve
• blender
• aluminum foil

Directions

1. Preheat oven to 450°F. Slice off and discardthe top third from each head of garlic.
2. Place garlic on a sheet of foil.
3. Drizzle with2 tablespoons olive oil; wrap foil tightly aroundgarlic.
4. Place on a rimmed baking sheetand roast until soft and caramelized, about45 minutes.
5. Let garlic cool slightly, thensqueeze cloves into a small bowl, pouring inany oil remaining in foil.
6. Pulse peanuts in a food processor untilcoarsely chopped.
7. Transfer 1/4 cup choppedpeanuts to a small bowl, then continuepulsing remaining peanuts until a smoothbutter forms, about 2 minutes (there will beabout 2/3 cup peanut butter).
8. Heat remaining 2 tablespoons olive oil in a largepot over medium-low heat.
9. Add onions andcook, stirring occasionally, until translucent,about 15 minutes.
10. Add sliced celery, butter,and reserved roasted garlic with oil; cook,stirring frequently, until celery is softened,about 15 minutes.
11. Add chicken broth andbay leaf; bring to a boil.
12. Add potato; simmeruntil potato is tender, about 20 minutes.
13. Remove from heat; discard bay leaf.
14. Set a fine-mesh strainer over a large bowl.Working in batches, carefully purée soupin a blender until smooth, about 1 minute perbatch, adding peanut butter to last batch.
15. Pour through prepared strainer.
16. Whiskin 1/4 cup cream. Season to taste with salt.
17. Whisk remaining 1/2 cup cream and apinch of salt in a small bowl until soft peaksform. Gradually whisk in honey and peanutoil; whisk until stiff peaks form.
18. Divide soup among bowls. Top with adollop of honey whipped cream.
19. Sprinklereserved chopped peanuts and celeryleaves over.