Best Southern Peanut Soup Recipes

SOUTHERN PEANUT SOUP

Southern Peanut Soup image

From the "Noteworthy" cookbook. I haven't tried it but a co-worker has and liked it. Sounds interesting.

Provided by TPubmgjbd

Categories < 30 Mins

Time 30m

Yield 8 serving(s)

Number Of Ingredients 9

Ingredients

1/2 cup finely chopped onion
1/2 cup finely chopped celery
6 tablespoons butter
6 tablespoons whole wheat flour
2 cups milk or 2 cups half-and-half
1/2 cup smooth peanut butter
2 cups chicken broth
1/2 teaspoon all-purpose seasoning
finely chopped peanuts (to garnish)

Steps:

In a large pot, saute onion and celery in the butter, stirring occasionally until vegetables are soft.
Sprinkle flour over mixture, one tablespoon at a time and mix well.
Add milk gradually, stirring constantly.
When thickened, gradually blend in peanut butter, seasoning and chicken broth.
Cook over low heat until thickened but do not overcook.
This is best if you allow soup to cool then reheat to serve.
Garnish with chopped peanuts.

Nutrition Facts : Calories 244, Fat 19.5, SaturatedFat 8.6, Cholesterol 31.4, Sodium 361.7, Carbohydrate 11.5, Fiber 1.9, Sugar 2.2, Protein 8.3

VIRGINIA PEANUT SOUP

Virginia Peanut Soup image

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

Ingredients

¼ cup butter
1 medium onion, chopped
2 ribs celery, chopped
¼ cup all-purpose flour
8 cups chicken broth
2 cups smooth peanut butter ((use a jar of store-bought peanut butter, or see note below to make your own natural peanut butter))
1 ¾ cups light cream
Garnish: chopped roasted salted peanuts, chopped fresh parsley; sliced green onion

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

PEANUT SOUP

Peanut Soup image

Provided by Molly O'Neill

Categories soups and stews

Time 35m

Yield Six servings

Number Of Ingredients 12

Ingredients

2 tablespoons unsalted butter
1 large sweet potato, peeled and cut into 1/2-inch cubes
1/2 cup roughly chopped celery
1/2 cup roughly chopped onion
2 tablespoons minced fresh parsley
2 tablespoons all-purpose flour
2 14 1/2-ounce cans stewed tomatoes, undrained
4 cups chicken broth, homemade or low-sodium canned
2 cups finely chopped peanuts
2 teaspoons kosher salt
Freshly ground pepper to taste
Minced green onions and chopped peanuts for garnish (optional)

Steps:

In a large, heavy pot, melt the butter over medium heat. Add the sweet potato, celery, onion and parsley. Sprinkle the flour over the vegetables and cook, stirring frequently, for 12 minutes.
Stir in the tomatoes and mix well. Stir in the chicken broth, peanuts, salt and pepper. Bring to a boil. Lower the heat and simmer until the vegetables are soft, about 20 minutes. Ladle into bowls and sprinkle with green onions and chopped peanuts, if desired.

Nutrition Facts : @context http, Calories 432, UnsaturatedFat 22 grams, Carbohydrate 28 grams, Fat 30 grams, Fiber 8 grams, Protein 19 grams, SaturatedFat 6 grams, Sodium 940 milligrams, Sugar 10 grams, TransFat 0 grams

VIRGINIA PEANUT SOUP

Virginia Peanut Soup image

Provided by Food Network

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 10

Ingredients

2 tablespoons butter
1 medium onion, chopped
6 cups chicken stock
2 tablespoons all-purpose flour
1 cup heavy cream
1 1/2 cups natural peanut butter
2 teaspoons hot sauce
2 limes, juiced
2 tablespoons chopped peanuts
2 scallions, chopped

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.