EASY VIRGINIA PEANUT SOUP
Easy Virginia Peanut Soup has so few ingredients that you probably already have and it takes so little effort you'll be amazed at the depth of flavor it has.
Categories Soups & Stews
Time 30m
Number Of Ingredients 12
Steps:
- Heat a medium saucepan over medium-high heat. Add 3 tablespoons butter and swirl until melted.
- Add the vegetables and sauté until the onions are translucent, about 7 to 10 minutes, stirring occasionally.
- Stir in the last tablespoon of butter and stir until melted.Sprinkle the flour over the vegetables, one tablespoon at a time, and stir between each additional to prevent lumps.
- Continue cooking the vegetables 3 to 5 more minutes or until the flour is a light golden brown.
- Stir in the chicken stock and bring a boil. Reduce heat and simmer 10 minutes or until thickened.
- Add the peanut butter and spices. Use an immersion blender (or pour the liquid into a blend being careful as you blend) to blend the vegetables into a smooth and creamy soup. If you want your soup super creamy, you can pass it through a fine mesh strainer to remove any lumps.
- Pour the cream into the saucepan and simmer an additional 10 minutes.
- Garnish with peanuts before serving.
Nutrition Facts : Calories 561 calories, Carbohydrate 23 grams carbohydrates, Cholesterol 101 milligrams cholesterol, Fat 49 grams fat, Fiber 4 grams fiber, Protein 12 grams protein, SaturatedFat 24 grams saturated fat, ServingSize 1, Sodium 939 grams sodium, Sugar 8 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 20 grams unsaturated fat
VIRGINIA PEANUT SOUP
Rich, creamy and smooth, this Virginia Peanut Soup is the old-fashioned recipe made famous at the taverns in Colonial Williamsburg.
Provided by Blair Lonergan
Categories Lunch or Dinner
Time 55m
Number Of Ingredients 8
Steps:
- Melt butter in a large Dutch oven or soup pot over medium-high heat. Add onion and celery and sauté until soft, but not brown (about 5-7 minutes). Stir in flour until well blended, about 1 minute.
- Add chicken broth, stirring constantly, and bring to a boil. Reduce heat to low and simmer broth uncovered for about 10 minutes (to allow the broth to thicken slightly). Remove from heat and puree with a hand-held stick blender, in a food processor, or in batches in a regular blender.
- Add peanut butter and cream, stirring to combine. Heat over low heat, just until warmed through and peanut butter is melted (do not boil). Ladle into individual bowls and garnish with chopped peanuts, parsley and/or sliced green onion.
Nutrition Facts : ServingSize 1 cup, Calories 409.7 kcal, Carbohydrate 15.4 g, Protein 11.2 g, Fat 36.3 g, SaturatedFat 13.1 g, Cholesterol 52.5 mg, Sodium 875.4 mg, Fiber 3.1 g, Sugar 6.2 g, UnsaturatedFat 5.9 g
KING'S ARMS TAVERN CREAM OF PEANUT SOUP
This recipe is our favorite from The Williamsburg Cookbook. We had to buy the cookbook after having this at the King's Arms Tavern in Colonial Williamsburg. It is quite tasty served hot with toasted breadsticks (see recipe titled "Colonial Soup-Servers") This soup can be served hot or cold. It is even good re-heated.
Provided by luvinlif2k
Categories Lunch/Snacks
Time 1h30m
Yield 10-12 serving(s)
Number Of Ingredients 8
Steps:
- Saute onion and celery in butter until soft.
- Do not brown.
- Stir in the flour until well blended.
- Add chicken broth/stock, stirring constantly and bring to a boil.
- Remove from heat.
- Puree in a food processor or blender.
- Add peanut butter and cream, stirring to blend thoroughly.
- Return to low heat and heat just until hot.
- Do not boil.
- Serve garnished with chopped peanuts.
Nutrition Facts : Calories 471.1, Fat 39.9, SaturatedFat 13.7, Cholesterol 39.9, Sodium 898.4, Carbohydrate 15.4, Fiber 3.5, Sugar 6, Protein 18.5
VIRGINIA PEANUT SOUP
Provided by Food Network
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Melt the butter in a heavy bottomed pot over medium heat. Add the onion and cook until translucent, about 10 minutes. Bring the chicken stock to a boil in a medium saucepan. Whisk in the flour all at once and cook until the mixture has a toasty aroma. Whisk the stock into the flour mixture in a slow, steady stream until smooth. Add the heavy cream and peanut butter to the soup and stir to combine. Stir in the hot sauce and lime juice and season, to taste. Garnish with the chopped peanuts and scallions.
COLONIAL INN PEANUT SOUP (VIRGINIA PEANUT SOUP)
I found this recipe in a book entitled "Historic Virginia Inns: A Cook's Tour" which was on the bookshelf of a Victorian mansion bed & breakfast in Meyersdale, PA (published 1986). It was submitted by the Colonial Inn in Virginia.
Provided by HisPixie
Categories < 60 Mins
Time 40m
Yield 10 serving(s)
Number Of Ingredients 8
Steps:
- Melt the butter in a deep pan. Add onions and celery and saute.
- Add flour to pan and stir until blended. Add stock, stirring until boiling.
- Remove from heat and allow to cool for 30 minutes.
- In a blender or food processor, puree chicken stock mixture (or use immersion blender in pan); return to pan.
- Blend in peanut butter and cream.
- Garnish with chopped peanuts.
Nutrition Facts : Calories 733.4, Fat 61.2, SaturatedFat 19.5, Cholesterol 61.8, Sodium 608.2, Carbohydrate 27.9, Fiber 6.1, Sugar 10.1, Protein 27.2
VIRGINIA PEANUT SOUP
This is a very easy, decadent recipe. It tastes like you spent a lot of time preparing it, but you didn't.
Provided by mandabears
Categories Low Cholesterol
Time 10m
Yield 2 serving(s)
Number Of Ingredients 4
Steps:
- Empty soup into medium saucepan.
- Slowly whisk in water and milk until mixture is smooth.
- Add peanut butter.
- Cook and stir over low heat until warm and well blended.
- Do not bring to a boil, mixture will curdle.
Nutrition Facts : Calories 403.7, Fat 29.4, SaturatedFat 7.8, Cholesterol 29.3, Sodium 1217, Carbohydrate 23.5, Fiber 2.6, Sugar 3.5, Protein 15.4
VIRGINIA STATE PEANUT SOUP
This soup is a favorite in my neck of the woods. This is high in calories and it will fill you up quickly. It is the kind of soup that will stick to your ribs.
Provided by Duckie067
Categories Fruit
Time 30m
Yield 5 cups
Number Of Ingredients 5
Steps:
- Chop nuts into a fine mixture using a food processor (if it turns into a puree or paste--this is fine).
- Add peanut mixture and the rest of ingredients into a medium saucepan.
- Heat, stirring constantly, for 5 to 20 minutes.
- Serve in small bowls.
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