Roasted Peanut Soup with Honey Whipped Cream

Let garlic cool slightly, then squeeze cloves into a small bowl, pouring in any oil remaining in foil.

Pulse peanuts in a food processor until coarsely chopped.

Transfer 1/4 cup chopped peanuts to a small bowl, then continue pulsing remaining peanuts until a smooth butter forms, about 2 minutes (there will be about 2/3 cup peanut butter).

Heat remaining 2 tablespoons olive oil in a large pot over medium-low heat.

Add onions and cook, stirring occasionally, until translucent, about 15 minutes.

Add sliced celery, butter, and reserved roasted garlic with oil; cook, stirring frequently, until celery is softened, about 15 minutes.

Add chicken broth and bay leaf; bring to a boil.

Add potato; simmer until potato is tender, about 20 minutes.

Remove from heat; discard bay leaf.

Set a fine-mesh strainer over a large bowl.

Working in batches, carefully purée soup in a blender until smooth, about 1 minute per batch, adding peanut butter to last batch.

Pour through prepared strainer.

Whisk in 1/4 cup cream.

Season to taste with salt.

Whisk remaining 1/2 cup cream and a pinch of salt in a small bowl until soft peaks form.

Gradually whisk in honey and peanut oil; whisk until stiff peaks form.

Divide soup among bowls.

Top with a dollop of honey whipped cream.

Sprinkle reserved chopped peanuts and celery leaves over.