Creamy Peanut Soup

I made this soup for my Mexican cooking class & it turned out yummy. One of my students was lactose intolerant so I replaced the heavy whipping cream with coconut milk which gave it more of a Thai taste but very, very yummy. I didn't have to thicken it because it was thick enough because of the peanuts so as long as you don't add a chicken stock with gluten it is gluten free. If you want it thinner you can add more chicken stock. If you want it lower in fat replace the cream with low fat milk. 

1 ea .......... Onion

1 lb............ Peanuts, skinless

2 to 3 ea... Chipotle Chilies

4 c............. Chicken stock

3 drp......... Tabasco

1 Tbs........ Onion Powder

1 Tbs........ Garlic Powder

1 tsp.......... Thyme

1 tsp.......... Oregano

3 ea........... Bay Leaves

1 c............. Heavy Whipping Cream

To taste.... Salt 

1.   Dice onion.

2.   Sautee onions, peanuts and chilies.

3.   Add stock with the remaining ingredients except bay leaves & cream.

4.   Puree and add bay leaves & cream. 

5.   Salt to taste.