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
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
This pure, simple soup is a flavorful way to celebrate Virginia's culinary heritage.
Provided by Adapted from chef Drew Trautmann of Southern Efficiency in the District's Shaw neighborhood
Yield 6
Number Of Ingredients 12
Steps:
- 1 To make the soup, place the peanuts in a bowl with enough water to cover by 2 inches, and soak at room temperature for at least 4 hours or as long as overnight
- 2 Drain
- 3 Pour the oil into a medium pot over medium heat
- 4 Add the onion and celery and cook, stirring frequently, until tender, 4 to 6 minutes
- 5 Add the drained peanuts, celery seed and bay leaf; cook, stirring, until the peanuts are heated through and coated in oil, 2 minutes
- 6 Add the vegetable broth and increase the heat to medium-high
- 7 Bring the liquid to a boil, then reduce the heat until it is barely bubbling around the edges
- 8 Cook uncovered until the peanuts are very soft, about 20 minutes
- 9 Fish out and discard the bay leaf
- 10 Working in small batches, transfer the soup to a blender, remove the center knob from the lid, cover with a dish towel to contain splatters, and blend until smooth
- 11 Add a little more broth if you'd like the soup to be thinner
- 12 Pour back into the pot and reheat over medium heat
- 13 (For a particularly smooth texture, rinse out the pot and push the soup back into the pot through a fine-mesh strainer
- 14 ) Turn off the heat and add the lemon juice, salt and pepper; taste, and add more of any or all of them as needed
- 15 Ladle the soup into bowls, and divide the garnish among them: peanuts, apple, celery leaves and a drizzle of peanut oil
- 16 Serve hot
Nutrition Facts : Calories 250 calories, Fat 20 g, Carbohydrate 13 g, Cholesterol 0 mg, Fiber 3 g, Protein 9 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 170 mg, Sugar 6 g
PEANUT SOUP
An interesting and exotic soup that's also very rich.
Provided by Michelle Chen
Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes
Time 30m
Yield 6
Number Of Ingredients 9
Steps:
- In a heavy soup pot melt the butter. Add the onion, garlic, flour and peanut butter. Stir until very smooth. Beat in the stock and season well with salt and pepper. Simmer over low heat until thick, about 20 minutes. Stir in the cream and heat through. Serve warm with ground peanuts.
Nutrition Facts : Calories 557 calories, Carbohydrate 14.4 g, Cholesterol 54.3 mg, Fat 50.4 g, Fiber 3.7 g, Protein 18 g, SaturatedFat 16 g, Sodium 805 mg, Sugar 5.3 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 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.
PEANUT SOUP
Peanut soup, also known as groundnut soup, is eaten throughout certain West African countries. Though made differently depending on the region or tribe, the common ingredient is peanuts. The process of cooking peanut soup in Ghana is slightly different from the way my mom taught my sisters and me here in the United States. In Ghana, the peanuts are first roasted and then ground with some water. This peanut butter liquid is continually stirred and cooked until it starts to thicken a bit, then it's stirred into another pot with homemade broth using a variety of meats and dried fish simmering on a coal pot. My mom's process of making this soup is the shortcut version. She blends natural peanut butter from the grocery store with peppers and garlic. My version is also a shortcut, but my broth is made with smoked turkey wings because I love the flavor it adds to the soup.
Provided by Food Network Kitchen
Time 1h
Yield 6 servings
Number Of Ingredients 10
Steps:
- Rinse the smoked turkey, then add it to a large pot with the salt. Cut the onion in half and add one of the halves to the pot; chop the other half and add it to the pot too. Add the ginger and habanero pepper, if using, then add water to cover. Cook over medium heat until the onion is translucent, the fat from the wings begins to render and the broth is very fragrant, about 15 minutes.
- Remove the habanero pepper, if using, and transfer it to a blender or food processor. Add the peanut butter, garlic and 3 cups water to the blender and blend 1 minute. Stir the peanut butter mixture into the broth; it will foam and bubbles will form on the surface. Cook, stirring continuously to stop it from boiling over, about 5 minutes; some of the foam/bubbles will disappear and the soup will settle.
- Remove the ginger from the soup, add it to the same blender (cut it into smaller pieces first, if desired) with 2 cups of the soup and blend until smooth. Stir the ginger mixture back into the soup. Transfer the onion half to the blender with 1 cup of the soup and blend until smooth; stir the mixture into the soup to combine. Stir in the tomato sauce. Let the soup simmer until it starts to thicken, about 5 minutes.
- If using the mushrooms, add them to the soup, cover and let simmer, about 5 minutes, then remove the cover (if not adding the mushrooms, proceed to the next step).
- Let the soup simmer over medium-low heat until the meat and mushrooms, if using, are tender and little oil patches form on the surface, about 10 minutes. Adjust with salt if needed. Serve with fufu, omo tuo or steamed rice.
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.
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- In a large bowl, place the peanuts and cover with water, allow them to soak at room temperature for 4 hours or overnight. Remove from bowl and drain.
- In a large pot, add the oil over medium heat. Add the celery and onions and sauté until tender and translucent, about 6-8 minutes.
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