Persian Peanut Soup (Soop-e Badam Zamini)

In a large, heavy-bottomed pot, melt the butter over medium heat. Add the chopped onion and celery and sauté for about 5 minutes, until soft and fragrant, taking care not to brown them.

Sprinkle in the flour and stir continuously to form a smooth roux. Cook gently for 1–2 minutes to eliminate the raw flour taste without adding color.

Gradually add the chicken broth, stirring constantly to prevent lumps. Once fully incorporated, reduce the heat to low and let the soup simmer gently for about 30 minutes, stirring occasionally.

Remove the pot from the heat. Carefully strain the soup through a fine sieve, pressing lightly to extract flavor, then return the smooth liquid to the pot.

Stir in the peanut oil, celery salt, lemon juice, and salt to taste. Mix until the soup becomes completely smooth, glossy, and well balanced.

Ladle into warm bowls and garnish with crushed roasted peanuts just before serving.