I loved peanuts growing up: peanut butter, boiled peanuts, Payday candy bars, salted peanuts in my Coke. It was not until I was an adult, however, that I tried Peanut Soup. It is popular in the American South – particularly Virginia – as well as a staple in African cuisine and enjoyed in East Asia, Argentina, Bolivia, and Peru. The aroma of the soup simmering on the stove is enchanting and the taste is scrumptious. It is easy to make; here is how I prepare it for 4 people.
In a heavy stockpot over medium heat, heat 2 tablespoons of olive oil then add 1 onion chopped, 1 stalk of celery diced and a sprinkle of salt. After about 7 minutes, stir in 3 tablespoons of flour and allow to cook for 3 minutes. Add 1 quart of chicken stock scraping any bits on the bottom of the pot. Bring to a boil and stir until the mixture begins to thicken. Turn off the heat and allow to cool slightly.
Puree the cooled soup in a blender and return to the pot. Add 1 ½ cups of peanut butter and 1 cup of heavy cream. Stir until the peanut butter is completely dissolved in the soup then add 1 tablespoon of brown sugar and a couple of dashes of hot sauce. Warm everything through but do not boil. When ready to serve, ladle into bowls and add a garnish. I like chopped banana and chopped peanuts, but you could us apple pieces, bacon bits, croutons – whatever you fancy.
This is a perfect soup to usher in fall and so easy to prepare. I hope you will try it. Enjoy!