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Virginia Peanut Soup
This tasty peanut soup is a Southern Classic. Made without milk this has a thinner texture, but simply replace two to three cups of chicken broth with heavy cream will have it thick in no time. Featured in WTFCF Season 5, Episode 09: Peanuts!
Ingredients
- 2 tablespoons butter
- 2 tablespoons grated onion
- 1 branch of celery, thinly sliced
- 2 tablespoons flour
- 3 cups chicken broth
- ½ cup peanut butter
- ¼ teaspoon salt
- 2 teaspoons lemon juice
- 2 tablespoons chopped Virginia peanuts
Instructions
- In a saucepan over low heat, melt 2 tablespoons butter. Once butter is melted, add onion and celery. Sauté for about 5 minutes.
- Then add 2 tablespoons flour and whisk until well blended. Stir in the chicken broth and allow it to simmer for about 30 minutes. Remove from heat and strain the broth.
- Stir in peanut butter, ¼ teaspoon salt and 2 teaspoons lemon juice into the strained broth until everything is mixed thoroughly.
- Serve in hot cups or bowls. Garnish each cup with a teaspoon of chopped Virginia peanuts.
Enjoy!
About the Author
The Virginia Peanut Growers Association exists to promote and educate others about Virginia-grown peanuts, facilitate research to support growers, and advocate on behalf of the peanut industry in Virginia. Find more recipes from our travels, guests, families, friends, and professional chefs in the Where The Food Comes From Cookbook!
