Soop-e Badam Zamini (سوپ بادام زمینی) — Persian Peanut Soup

• 180 gRoasted unsalted peanuts (divided: 150 g for blending, 30 g for garnish)
• 900 mlChicken broth (low-sodium preferred)
• 180 gWhite onion (finely diced)
• 120 gCelery (finely diced (about 2 large stalks))
• 30 gButter (unsalted)
• 15 mlPeanut oil (about 1 tablespoon)
• 30 gAll-purpose flour (about 1/4 cup, spooned and leveled)
• 1 tspCelery salt
• 0.75 tspSalt (plus more to taste (use less if broth is salty))
• 30 mlLemon juice (freshly squeezed (about 2 tablespoons), added at the end)
• 120 mlWater (for blending peanuts (adjust as needed))

Instructions

1. 1

   Make a smooth peanut puree: add 150 g roasted peanuts to a blender with 120 ml water. Blend 60–90 seconds, scraping down once, until very smooth and pourable. If the blender struggles, add 15–30 ml more water. Set aside; keeping it smooth prevents a grainy, split soup.

2. 2

   Sweat the aromatics: in a heavy pot over medium heat, melt 30 g butter with 15 ml peanut oil. Add the diced onion and celery and cook 8–10 minutes, stirring often, until softened and translucent but not browned. Lower heat if edges color; gentle cooking keeps the soup pale and elegant.

3. 3

   Build a light roux: sprinkle in 30 g flour and stir constantly for 2 minutes over medium-low heat. The mixture should look like a thick paste and smell lightly nutty, not toasted. This brief cook removes raw flour taste while keeping the thickener mild so the peanut flavor stays dominant.

4. 4

   Add broth gradually: while whisking, pour in about 250 ml chicken broth in a slow stream to form a smooth slurry. Once lump-free, whisk in the remaining broth. Bring to a gentle simmer over medium heat, then reduce to low and cook 10 minutes, stirring every 2 minutes to prevent sticking.

5. 5

   Enrich with peanut puree: whisk the blended peanuts into the simmering soup. Cook 8–10 minutes on low, stirring frequently, until velvety and slightly thickened. Do not boil hard; keep it at a quiet simmer (small bubbles) so the fats stay emulsified and the texture remains silky.

6. 6

   Season and finish: stir in 1 tsp celery salt and 0.75 tsp salt, then simmer 2 minutes. Turn off heat and stir in 30 ml lemon juice. Taste and adjust salt if needed. Rest 5 minutes before serving so the soup settles and thickens slightly. Garnish each bowl with 30 g chopped peanuts.