Peanut Soup

I was watching the Food Channel and they were featuring Peanut Soup. It had onions, peanut butter, brown sugar and other ingredients that seem strange. I had never consumed such a gourmet thing.

Sorta sounded good but is not a regular around East Tennessee

Paul E. Smith
Knoxville, TN

Had peanut soup someplace around Smithfield VA about 30 years ago
and enjoyed it very much, but never found it anywhere again. Always thought it had a chicken stock base...

I see peanut soup recipes alot with African and African-American cooking.

The most famous version is the Williamsburg Peanut soup http://www.history.org/Almanack/life/food/fdpnutsp.cfm. It's a family favorite. I've also had it at the little restaurant at Mt Vernon. They put some chopped chestnut into the soup (about 1/2 tbsp per srv) to give a little crunch. We have taken to using water chestnuts (easier to find). This is a rich soup, so just a cup makes a nice appetizer.

I've only had Peanut soup twice, both from the Boone Tavern Hotel
Berea, Kentucky. I should have that recipe in the Hogan Cookbook
"Look no Further" ... But my guess would be ...
Carrot, onion celery browned
Chicken stock
after that was cooked down, contents purreed with a hand blender
Addition of peanut butter & Sugar.
bowl garnished with chopped dry roasted peanuts

Peanut soup is served in numerous country cookin'/home-style restaurants in the areas of Williamsburg and the Shenandoah Valley in Virginia. Perhaps the most refined is ladled out at the Wayside Inn in Middletown.

quote:

Originally posted by ocdreamr

The most famous version is the Williamsburg Peanut soup http://www.history.org/Almanack/life/food/fdpnutsp.cfm. It's a family favorite. I've also had it at the little restaurant at Mt Vernon. They put some chopped chestnut into the soup (about 1/2 tbsp per srv) to give a little crunch. We have taken to using water chestnuts (easier to find). This is a rich soup, so just a cup makes a nice appetizer.

I've had the soup at both locations and loved it! My mother bought a cookbook in Williamsburg with the recipe and now makes it every winter.

quote:

Originally posted by Sundancer7

I was watching the Food Channel and they were featuring Peanut Soup. It had onions, peanut butter, brown sugar and other ingredients that seem strange. I had never consumed such a gourmet thing.

Sorta sounded good but is not a regular around East Tennessee

Paul E. Smith
Knoxville, TN

It is on the menu at most restaurants in and around Williamsburg, VA. Great stuff!

Funny that you asked, 'cause it's something I love since I didcovered it in l984 when I bought the cookbook "THE FRUGAL GOURMET COOKS AMERICAN" -by Jeff Smith. Being an ordained minister, he is well-know for his in-depth Research approach with his publications. This, with his penchant for simplicity Works For Me. I have learned from doing his CREAM OF PEANUT SOUP, that it's festive, conversational, and very tasty (relative). Similiar recipes can be found in certain cookbooks from all over the country...since 1850 says the author. He goes on to say "...General Washington's step-granddaughter lists this as one of the first President's favorites." It's simple,easy AND the kids love it...just leave their History lesson till last. Here IT is: 1 qt.chix stock; 2 coarse chopped lrg.carrots; 1 med.yellow onion choped coarse;1 cup whipping cream or 1/2&1/2; 1cup smooth peanut butter; 1 cup peanuts (finely chopped for garnish); salt'n white pepper to taste. (be careful w/ salt) (1/3 cup white wine-optional-but recommended) Here IT goes: Put the stock in a 2(or more)quart pot,add the carrots/onions,bring to a boil,reduce to simmer and cook covered until vegetables are very tender. Puree veg.(well)in food processor,(or by hand if a rustic texture is desired...OR, both if making lrg. quantity); return vegs. to pot and gradually/continually stir in the remaining ingredients while SLOWLY Heating...(and add the white wine). >WA-LAH!!! (Serve in Heated Bowles w/optional nut garnish) (sprig of parsley is nice too. <(in parenthesis are my modifications)> THANK YOU FOR ASKING about this...ENJOY! (A*)

quote:

Originally posted by pigface

Bowel garnished with chopped dry roasted peanuts

Vibration Guy: I'll let you take this one.

OK, I'm Embarassing ... My wife agrees with ya

Try making it:
Peanut Soup
Yield: 2 Servings

2 Packets instant chicken broth and seasoning mix
2 c Water
1 1/2 sm Dried green chili peppers, finely chopped
1/4 c Each diced green bell pepper and onion
3 tb Chunky-style peanut butter

In 1-quart saucepan dissolve broth mix in water; add chili peppers and bring mixture to a boil. Stir in bell pepper and onion and return to a boil. Reduce heat to low, cover, and let simmer until vegetables are tender, about 10 minutes. Reduce heat to lowest possible temperature; add peanut butter and cook, stirring constantly, until peanut butter is melted and mixture is well blended.

I love any food that causes folks from the NE and MW to run away in disgust.

Sorry to disappoint you, but this New Englander loves peanut soup and has been known to make it himself!

I mean, we eat kung pao and satay, what's the difference other than this being in soup form?