Virginia Peanut Soup Recipe
Ingredients
| 1 tablespoon unsalted butter or margarine | ||
| Carrot | 1 Large, peeled | |
| 1 stalk celery, chopped (1/2 cup) | ||
| Onion | 1 Small | |
| Garlic | 1 Clove (5gm), minced | |
| All purpose flour | 1/3 Cup (16 tbs) | |
| 6 cups Chicken Stock or low- sodium chicken broth | ||
| 1 cup unsalted creamy peanut butter | ||
| 1/3 cup chopped dry- roasted peanuts | ||
| Lemon juice | 2 Tablespoon | |
| Celery seeds | 1/4 Teaspoon | |
| Salt | 1/4 Teaspoon | |
| Black pepper | 1/8 Teaspoon | |
| 1/8 teaspoon hot red pepper sauce, or to taste | ||
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.
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.
Chef
