VIRGINIA PEANUT SOUP
1/4 c. butter
1 med. onion, chopped
2 ribs celery, chopped into sm. pieces
3 tbsp. all-purpose flour
8 c. canned or homemade chicken broth
2 c. creamy peanut butter
1 3/4 to 2 c. light cream or half and half
GARNISH each bowl with 1TBSP or so of bourbon, a dollop of unsweetened whipped cream and a sprinkle of chopped peanuts (unsalted) or can just use a sprinkle of paprika.
Melt butter in a large pan. When butter is bubbly, stir in onion and celery; cook until clear but not browned. Add flour and stir until well mixed. Pour in chicken broth; blend well, stirring constantly, and bring to a boil. Turn down heat and add peanut butter, stirring until blended.
Put soup through a sieve. Add cream slowly to the strained soup and stir for a few minutes to blend.
Pour soup into small bowls (it’s very rich); garnish with ingredients listed above.
Very interesting ... I would have never have thought of making peanut soup! It sounds yummy to me. I’ve had boiled peanuts a few times, and really like those. It seems like I learned peanuts are a legume rather than a nut, so I guess it makes sense they could be used in this way.