Thai Peanut Soup

Over President's Day weekend I listened to a cute little story on NPR about George Washington and his life at Mount Vernon. Apparently "Cream of Peanut Soup" was one of our first president's favorite things to eat and is still served at the restaurant on his famous estate. Inspired by this little bit of trivia I decided to create an updated version of this early colonial dish by infusing it with flavors from Thailand.

Makes 6 to 8 servings

3 tablespoons of vegetable oil
1 large onion, chopped
1 teaspoon crushed red pepper
1 teaspoon curry powder
½ cup chopped cilantro
4 cups chicken stock
2 cups coconut milk
1 cup all natural smooth peanut butter
½ cup lime juice

Heat oil in a medium sized pot over medium heat. Add onion and sauté for 3 to 4 minutes until soft and translucent. Add crushed red pepper, curry powder, and cilantro and cook for 2 minutes more until spices become aromatic. Add chicken stock, coconut milk, and peanut butter to the pot and bring to a boil. Reduce to a simmer and cook for approximately 10 to 15 minutes until soup has reduced and thickened a bit. Remove from heat, add lime juice, and puree in a blender or food processor until smooth. Garnish soup with salted peanuts, a wedge of lime, and a sprig of cilantro.