Virginia Peanut Soup

Name: Virginia Peanut Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6 servings
Cuisine: Southern
Ingredients: 3 tablespoon Butter; 1 Onion; 2 Celery; 3 tablespoon flour; 4 cup Broth; 1 cup peanut butter; 1 cup Heavy cream; 0.25 cup roasted peanuts

A creamy soup made from Virginia-grown peanuts, a colonial-era dish still served across the state's Southside peanut country.

🇺🇸United States· Virginia

Prep: 15 min
Cook: 30 min
Total: 45 min
Servings: 6
Difficulty: Easy
Calories: 290 kcal

Ingredients

0 of 8 gathered

Servings

Equipment

•Blender or immersion blender
•Stockpot

Nutrition

Per serving, approximate

Calories: 290 kcal
fat: 22
carbs: 16
protein: 9
calories: 290

Instructions

1
Melt the butter in a stockpot. Saute the onion and celery until soft, about 5 minutes.
2
Stir in the flour. Cook for 2 minutes to remove the raw flour taste.
3
Slowly whisk in the broth. Bring the mixture to a gentle simmer.
4
Whisk in the peanut butter until completely smooth.
5
Simmer for 15 minutes, stirring occasionally so it does not stick.
6
Blend with an immersion blender until smooth, or pour through a strainer for a silkier texture.
7
Stir in the cream. Heat the soup gently without letting it boil.
8
Ladle into bowls and garnish with chopped roasted peanuts.

Chef's tips

Use natural, unsweetened Virginia peanut butter for the best authentic flavor. Pour the soup through a strainer if you want an ultra-smooth texture.

Storage

Refrigerate up to 4 days.

Reheating

Reheat gently over low heat, stirring often to prevent separation.

Common mistakes to avoid

•Boiling the soup hard after adding peanut butter, which can cause the fat to separate.
•Skipping the strainer step if you prefer a completely silky finish.