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
AFRICAN PEANUT SOUP
This oddly wonderful combination of ingredients make a surprisingly different and delicious soup that everyone will enjoy! Serve with a dollop of sour cream on top and some crusty bread for dipping. YUM!
Provided by PIETOGO
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 1h10m
Yield 10
Number Of Ingredients 10
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.
Nutrition Facts : Calories 222 calories, Carbohydrate 23.5 g, Fat 12.2 g, Fiber 5.2 g, Protein 7.4 g, SaturatedFat 1.9 g, Sodium 558.5 mg, Sugar 6.1 g
SOUTHERN PEANUT SOUP
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
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
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.
PEANUT SOUP
Popularized in colonial Williamsburg, this simple, silky soup gets brightened up with lemon juice and served with diced green apple for a touch of tartness and red pepper flakes for heat.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 1h50m
Yield Serves 10 to 12
Number Of Ingredients 8
Steps:
- Heat oil in a large pot over medium. Add carrot and onion; season with salt. Cook, stirring occasionally, until vegetables are soft but have not taken on any color, about 5 minutes. Add peanuts, broth, and 3 cups water; bring to a boil. Reduce heat and simmer, uncovered, until peanuts are tender, about 1 hour, 20 minutes.
- Working in batches (do not fill jar more than halfway), puree soup in a blender until smooth, about 1 minute. (Or use an immersion blender.) Strain through a fine-mesh sieve, pressing on solids to remove as much liquid as possible. Return to pot and reheat over low, if necessary.
- Stir lemon juice into soup. Season with salt and pepper and serve, topped with apple, red-pepper flakes, and a drizzle of oil.
WEST AFRICAN PEANUT SOUP
Tomatoes and peanut butter? YES! The first time I tried this at a health food restaurant, I was hooked. About 5 years of tweaking the recipe to my personal taste has created a spicy, sweet favorite amongst my friends and family. Luckily there is always enough for everyone!
Provided by DRUMNWRITE
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 1h20m
Yield 10
Number Of Ingredients 11
Steps:
- Heat olive oil in a large stock pot over medium-high heat. Cook onion, bell pepper, and garlic until lightly browned, about 5 minutes. Stir in tomatoes with their juice, vegetable broth, pepper, and red pepper flakes. Simmer, uncovered, for 15 minutes.
- Add rice to soup and stir. Reduce heat, cover, and simmer 25 minutes, or until rice is tender.
- When rice is cooked, whisk in peanut butter and return to a simmer, and serve. Garnish with chopped roasted peanuts, if desired.
Nutrition Facts : Calories 458.5 calories, Carbohydrate 30.7 g, Fat 32.8 g, Fiber 6.4 g, Protein 17.4 g, SaturatedFat 6.3 g, Sodium 777 mg, Sugar 11.1 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
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