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Virginia Peanut Soup

Western.Chefs's picture
Ingredients
  Butter margarine 1 Tablespoon
  Carrot 1 Large, peeled
  Stalk celery 1 , chopped
  Onion 1 Small
  Garlic 1 Clove (5 gm), minced
  All purpose flour 1 Cup (16 tbs)
  Chicken stock/Low sodium chicken broth 6 Cup (96 tbs)
  Creamy peanut butter 1 Cup (16 tbs)
  Roasted peanuts 1 Cup (16 tbs)
  Lemon juice 2 Tablespoon
  Celery seeds 1⁄4 Teaspoon
  Salt 1⁄4 Teaspoon
  Black pepper 1⁄8 Teaspoon
  Hot pepper sauce 1⁄8 Teaspoon
Directions

1. In a large saucepan, melt the butter over moderately high heat. Add the carrot, celery, onion, and garlic and saute for 5 minutes or until tender. Stir in the flour and cook 2 minutes longer. (Do not allow to brown.)
2. Gradually whisk in the stock and bring to a boil. Lower the heat and simmer, uncovered, for 30 minutes. Whisk in the peanut butter, peanuts, lemon juice, celery seeds, salt, and pepper and heat through. Season with the red pepper sauce.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Appetizer
Method: 
Simmering
Dish: 
Soup
Ingredient: 
Peanut
Interest: 
Everyday, Healthy
Cook Time: 
40 Minutes
Servings: 
6

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