Spicy Indonesian Peanut Butter Soup

Mom gave me this recipe about 5 years ago and it's terrific. It can be made all-vegetarian and has a nice "chili" bite, plus yogurt and lemon for tang. Great cold-weather soup.

Ingredients:

• 2 tbsp. butter
• 2 tbsp. oil
• 1 stalk celery, coarsely chopped
• 2 small red chili peppers, finely ground
• 2 leeks, white part only, chopped
• 3 cups chicken or vegetarian stock
• 1/2 c. peanut butter, smooth preferred
• Juice of 1 lemon
• 1 c. plain yogurt
• 2 tbsp. chopped peanuts and 1 tbsp. chopped coriander or parsley, for garnish

Directions:

• Heat butter and oil, add veggies and ground chili peppers. Saute until soft.
• Add stock, peanut butter and lemon juice. Simmer 20 minutes.
• Let cool and puree. Add yogurt and reheat. Do not let boil.