Virginia State Peanut Soup Food

PEANUT SOUP

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.

AFRICAN PEANUT SOUP

Steps:

• Heat oil in a large stock pot over medium high heat. Cook onions and bell peppers until lightly browned and tender, stirring in garlic when almost done to prevent burning. Stir in tomatoes, vegetable stock, pepper, and chili powder. Reduce heat to low and simmer, uncovered, for 30 minutes.
• Stir in rice, cover, and simmer another fifteen minutes or until rice is tender. Stir in peanut butter until well blended, and serve.

VIRGINIA PEANUT SOUP

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.

EASY VIRGINIA PEANUT SOUP

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.

VIRGINIA STATE PEANUT SOUP

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.

VEGETARIAN PEANUT SOUP

Steps:

• Combine the broth and water in a medium Dutch oven or stock pot. Bring the mixture to a boil, then add the onion, ginger, garlic and salt. Cook on medium-low heat for 20 minutes.
• In a medium-sized, heat-safe mixing bowl, combine the peanut butter and tomato paste, then transfer 1 to 2 cups of the hot stock to the bowl. Whisk the mixture together until smooth, then pour the peanut mixture back into the soup and mix well. Stir in the collard greens and season the soup with hot sauce to taste.
• Simmer for about 15 more minutes on medium-low heat, stirring often. Season with additional salt or hot sauce if desired. Serve over cooked brown rice if you'd like, and top with a sprinkle of chopped peanuts.

VIRGINIA PEANUT SOUP

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.

VIRGINIA PEANUT SOUP

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

KING'S ARMS TAVERN CREAM OF PEANUT SOUP

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.