Best Virginia Peanut Soup Recipes

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 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.

VIRGINIA PEANUT SOUP

Steps:

• Heat peanut oil in large saucepan. Saute onion and garlic until translucent. Add flour and blend well. Add stock and curry and bring to a boil. Reduce heat, add carrots and celery and simmer 20 minutes. Cool slightly. Puree soup in blender and return to saucepan. Add peanut butter, celery salt, lemon juice and sugar. Heat to blend, thinning with more stock if necessary. Garnish with cilantro and peanuts.

VIRGINIA PEANUT SOUP

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.