Peanut Soup
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In a small saucepan, heat the butter over medium heat until it is sizzling. Add onions and garlic and saute until translucent but not browned (3 minutes). Sprinkle in flour and whisk for about 50 seconds. Whisk in the peanut butter until softened and smooth.
Gradually whisk in the chicken stock and bring it to a very gentle simmer. Reduce the heat to low and cook on low for 20 minutes to thicken and marry the flavors, stirring occasionally to prevent sticking.
Stir in the cream and let it gently heat up to your desired serving temperature. Don’t overheat. Season to taste with plenty of slat and pepper. Garnish with Sriracha sauce and crushed peanuts.