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.
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
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.
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.
Number Of Ingredients 14 Steps:
Preheat oven to 350°. Glaze a medium baking sheet with olive oil. Spread vegetables evenly over pan. Bake 1 hour, turning vegetables occasionally. Combine chicken base with water. Add vegetables, chicken carcass, and tarragon. Simmer 2 hours. Strain mixture thoroughly and refrigerate. After simmering, you should have about 8 cups usable stock. When stock has completely cooled, skim off fat. Melt butter in a medium saucepan. Whisk in 1/2 cup flour to make a roux, using a little more if necessary. Simmer on very low heat 30 minutes until roux becomes a dusty brown. Transfer stock to a heavy-bottomed stockpot and begin heating. When stock is just below a boil, add peanut butter, stirring to blend. Add roux, stirring constantly so it doesn’t settle on bottom of pan and burn. Stir in Kitchen Bouquet, then cream. Season with salt and pepper. Simmer on low heat another 10 minutes. Remove from stove and run through strainer again. May be stored in refrigerator for later use or served immediately. Garnish with crushed peanuts. Fun Fact: Peanuts were first grown commercially in the United States in Sussex County, Virginia, in the mid 1840s. Because of their size and flavor, Virginia peanuts are known as the “Cadillac of peanuts.” Virginias have the largest kernels and account for most of the peanuts roasted and processed in-the-shell. When shelled, the larger kernels are sold as snack peanuts. Virginias are grown mainly in southeastern Virginia and northeastern North Carolina.
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.
More about “virginia peanut soup recipes”
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.
