Virginia Peanut With Coconut Milk

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By Domenica Marchetti

Wednesday, February 20, 2008

4 main-course servings

Heat 2 tablespoons unsalted butter in the pot; add 1 cup chopped celery and 1 cup chopped yellow onion . Cook, stirring occasionally, for 10 minutes, until the vegetables are soft. Add 3 tablespoons flour ,1 cup creamy peanut butter , a generous pinch cayenne pepper and 1 tablespoon tomato paste mixed with 1 cup chicken broth . Mix well, then transfer to a blender; add 1 cup chicken broth and puree until smooth. Return the mixture to the pot. Add 1 cup chicken broth, one 13.5-ounce can unsweetened coconut milk (may use "lite") and 1 teaspoon salt or to taste. Bring just to a boil and stir in 2 teaspoons freshly squeezed lemon or lime juice .

GARNISH: with chopped scallions and chopped salted peanuts, if desired.