Chef Tee’s Peanut Soup

S n p logoServes 4 to 6
Prep time: 10-to-15 minutes  ; cooking time: 40-to-50 minutes

  • 1 stick (4 ounces) butter
  • 1 small onion, chopped
  • 2 ribs celery, chopped
  • ½ Tbsp. cayenne pepper
  • 3 Tbsps. flour
  • 2 quarts chicken broth (heat this before adding to recipe)
  • 2 cups peanut butter
  • 1 Tbsp. lemon juice
  • Salt to taste
  • A pinch of celery salt
  • Optional garnishes—whole or ground peanuts and chopped cilantro


  1. In large saucepan, melt butter over medium heat; add celery and onion; sauté for a few minutes until vegetables are tender but not mushy.
  2. Add cayenne pepper, simmer for a few minutes more; stir in flour until blended.
  3. Add hot chicken broth; bring mixture to a boil; reduce heat to medium low to simmer.
  4. Cook for about 30 minutes; stir mixture occasionally, so it doesn’t clump or stick to pan.
  5. Remove from heat; strain soup; throw away solids.
  6. Poor liquid back into saucepan; add peanut butter, lemon juice, salt, celery salt.
  7. Stir frequently over medium heat; cook until soup is heated through with a smooth consistency.
  8. Serve in your favorite bowls.
  9. Garnish with peanuts and chopped cilantro.

Chef Tee’s Candied Cashews

CS n p logoMakes 1 cup
Prep time — 5 minutes; cooking time — 10 minutes

  • 1 cup cashews, whole
  • 2 Tbsps. vegetable oil
  • 2 Tbsps. favorite spice rub
  • 3 Tbsps. raw sugar


    1. Preheat oven to 350°F.
    2. Spread out cashews on sheet pan; toast nuts in oven for 5 to 10 minutes or until warm, slightly browned.
    3. Remove from oven; transfer nuts to medium bowl; add rest of ingredients; toss to coat nuts.
    4. Cool at room temperature (about 10 minutes).