Senegalese Peanut Soup

From "Daily Soup Recipe Book"

• Ready In: 1 hr 15 mins
• Serves: 8

Ingredients

• 1  lb  dry roasted salted peanut
• 2  tablespoons  peanut oil
• 1  large Spanish onion, chopped
• 2  celery, stalks chopped (ribs)
• 2  leeks, rinsed well and chopped
• 2  teaspoons sugar
• 2  teaspoons curry powder
• 2  teaspoons ground cumin
• 1⁄2 teaspoon cayenne
• 1⁄2 teaspoon kosher salt
• 1 (28 ounce) can whole tomatoes, drained and sliced
• 6  cups water
• 1⁄2 cup  chopped scallion
• 1⁄2 cup heavy cream
• 1  teaspoon  minced fresh garlic

Directions

1. Chop 1/2 cup of the peanuts into small pieces and reserve to use as garnish. Puree the remaining peanuts in a blender or food processor until a thick paste forms; set aside.
2. Heat the oil in a large stockpot over medium heat. Add the onion, celery, and leeks and sweat for about 4 minutes, until tender.
3. Add the sugar, curry, cumin, cayenne, and salt and stir to coat the vegetables.
4. Add the tomatoes, water, and peanut paste. Bring to a boil, reduce the heat, and simmer for 1 hour.
5. Stir in the scallions, heavy cream, and garlic and simmer for 2 minutes to heat through.
6. To serve, ladle the soup into bowls and top with reserved chopped peanuts.