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A Taste of Southern Elegance: Virginian Peanut Soup – vegetarian recipe
Stav Kogan

A Taste of Southern Elegance: Virginian Peanut Soup

Step into a world of Southern charm with this classic Virginian Peanut Soup! Unlike its heartier, chunkier West African cousin, this American version is all about a subtle, silky, and refined flavor. It’s the kind of sophisticated starter that whispers elegance and comfort in eve
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 serving
Calories: 580
Ingredients Method Nutrition

Ingredients
  

  • 2 tablespoons (28 g / 0.99 oz) butter
  • 1/4 cup (40 g / 1.41 oz) minced onion
  • 2 celery stalks, chopped
  • 2 carrots, chopped
  • Salt and freshly ground black pepper, to taste
  • 1 large russet potato, peeled and cut into chunks
  • 2 bay leaves
  • 5 cups (1200 ml) (1.2 L) vegetable stock
  • 1 cup (240 ml) heavy cream, light cream, or half-and-half
  • 1/2 cup (128 g / 4.5 oz) chunky peanut butter
  • 2 tablespoons (20 g / 0.71 oz) chopped roasted peanuts, for garnish
  • for Perfect Peanut Soup
  • For an even creamier, restaurant-quality texture, use an immersion blender or a high-speed blender to purée the soup before adding the cream. Just be sure to remove the bay leaves first!
  • Use an all-natural peanut butter where peanuts are the main ingredient. This avoids added sugars and oils, giving you a truer, richer peanut flavor.
  • To make this soup vegan, use 2 tablespoons (30 ml / 1 fl oz) of peanut oil instead of butter and substitute the dairy cream with 1 cup (240 ml) of full-fat, unsweetened soy milk or canned coconut milk for richness.

Method
 

  1. In a large saucepan or Dutch oven, melt the butter over medium-high heat.
  2. Add the minced onion and cook, stirring, until softened, about 3 minutes.
  3. Stir in the chopped celery and carrots, season generously with salt and pepper, and cook for another 3-5 minutes, until the vegetables begin to soften and release their liquid. 2.
  4. Add the potato chunks, bay leaves, and vegetable stock to the pot.
  5. Bring the mixture to a boil, then reduce the heat to maintain a gentle simmer.
  6. Cover and cook for 25-30 minutes, or until all the vegetables are very tender.
  7. Remove and discard the bay leaves. 3. For a refined texture, carefully strain the soup through a fine-mesh sieve set over a bowl, using the back of a spoon to press the softened vegetables through. Scrape the resulting vegetable purée from the bottom of the sieve and stir it back into the strained soup.
  8. Discard any fibrous solids left in the sieve. 4. Return the soup to the saucepan over low heat.
  9. Whisk in the cream and peanut butter until completely smooth. Gently heat for about 3 minutes until the soup is warmed through and slightly thickened, being careful not to let it boil.
  10. Serve immediately, garnished with chopped roasted peanuts.
  11. After adding the cream, heat the soup gently over low heat.
  12. Boiling can cause the cream to curdle and can scorch the peanut butter, altering the soup's delicate flavor and texture.

Nutrition

Calories: 580kcalCarbohydrates: 33gProtein: 14gFat: 46g

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