3 tbsp. peanut oil
1 lg. onion, chopped
1 lg. pickled jalapeno pepper, minced
1/2 tsp. ground ginger
1/8 tsp. ground white pepper
1 c. tomatoes, skinned, seeded and chopped
2 celery stalks, coarsely chopped
3 med. cloves garlic, crushed
1 c. unsalted roasted peanuts
1 1/2 tsp. cumin
1/2 tsp. coriander
6 c. chicken broth
2 tbsp. chopped cilantro (fresh coriander) leaves (optional)

In 2 quart saucepan heat peanut oil over medium high heat until hot. Add celery, onion, garlic and jalapeno; saute 8 minutes or until vegetables are tender. Stir in peanuts, cumin, ginger and coriander, white pepper and broth. Bring to boiling; simmer covered 20 minutes. Remove pan from heat. Pour soup through strainer placed over large bowl. Return cooking liquid to saucepan. Puree solids in food processor or electric blender, add in some cooking liquid if necessary. Stir puree into cooking liquid until blended. Pour soup into tureen or ladle into 6 soup bowls, dividing evenly. Garnish with chopped tomato and cilantro.

Makes 6 servings.