From: Executive chef Richard Hetzler, Restaurant Associates, Mitsitam Native Foods Café, National Museum of the American Indian, Washington, D.C. This recipe won first prize in the appetizer category of the 2007 Peanut Advisory Board Chefs' Recipe Contest. Yield: 4 servings (1 qt.).
½ cup onion, medium, diced
1 serrano chile, seeded and chopped
8 Tbsp. butter, unsalted
1 cup dry-roasted peanuts, lightly salted
2 cups chicken stock
¼ cup heavy whipping cream
1 lime, juice only
½ oz aji Amarillo powder
for garnish, 12 leaves cilantro (3 per serving)
for garnish, 4 tsp. red chili oil (1 tsp. per serving)
Sweat onions and chiles in 1 oz. butter until translucent. Add peanuts and sweat until oil is released, about 20-30 minutes, over low heat. Add chicken stock and cover; cook for 30-45 minutes until the peanuts become tender. Pour into bar mixer and puree until smooth. Return to soup pot on low temperature. Whisk in butter and heavy cream. Adjust thickenings with chicken stock if needed. Add Amarillo powder and lime juice. Adjust seasoning if necessary. Serve immediately.
Garnish each serving with cilantro and chili oil.
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