2 oz. leeks, chopped
2 oz. carrots, chopped
2 oz. celery, chopped
6 oz. chopped peanuts
1 tbsp. chicken fat
1 tbsp. flour
1 qt. chicken stock
2 c. cream
Salt & pepper

Saute brunoise in chicken fat. Add peanuts and flour. Add chicken stock and simmer. Finish with cream. Adjust seasoning and serve.