📝 About This Recipe
A true hallmark of Southern hospitality, this elegant Virginia Peanut Soup dates back to the colonial era and remains a staple in historic taverns from Williamsburg to Richmond. This velvety, savory-sweet masterpiece balances the rich, earthy notes of roasted peanuts with a delicate hint of celery and a whisper of lemon. It is an unexpectedly sophisticated starter that defines the culinary heritage of the American South.
🥗 Ingredients
The Aromatic Base
- 4 tablespoons Unsalted Butter (high quality)
- 2 stalks Celery (very finely minced)
- 1 medium Yellow Onion (finely diced)
- 1/4 cup All-purpose Flour (to create the roux)
The Liquid & Nut Base
- 6 cups Chicken Stock (low sodium, high quality)
- 1 1/2 cups Creamy Peanut Butter (natural style preferred, but not 'oil-separating' type)
- 1 cup Heavy Cream (at room temperature)
- 1 tablespoon Fresh Lemon Juice (to brighten the flavors)
Seasonings
- 1/2 teaspoon Kosher Salt (adjust to taste)
- 1/4 teaspoon White Pepper (ground)
- 1/4 teaspoon Celery Salt (for depth)
For Garnish
- 1/4 cup Roasted Salted Peanuts (roughly chopped)
- 2 tablespoons Fresh Chives (finely snipped)
👨🍳 Instructions
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1
In a large heavy-bottomed Dutch oven or stockpot, melt the 4 tablespoons of butter over medium-low heat until it begins to foam.
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2
Add the finely minced celery and diced onion to the butter. Sauté gently for about 5-7 minutes until the vegetables are soft and translucent, but ensure they do not take on any brown color.
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3
Sprinkle the flour over the cooked vegetables. Stir constantly for 2 minutes to cook out the 'raw' flour taste, creating a light blonde roux.
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4
Slowly whisk in the chicken stock, one cup at a time, ensuring each addition is fully incorporated and smooth before adding the next to avoid lumps.
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5
Bring the mixture to a gentle boil, then immediately reduce the heat to low and let it simmer for 15 minutes, allowing the base to thicken slightly.
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6
Stir in the creamy peanut butter. Use a whisk to blend it thoroughly into the stock until the soup is completely smooth and uniform in color.
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7
Simmer the soup for another 5 minutes on low heat. Be careful not to let it boil vigorously once the peanut butter is added, as it can scorch.
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8
For a truly traditional, silky texture, pour the soup through a fine-mesh sieve into a clean pot to remove the bits of onion and celery. (Optional: keep them if you prefer a rustic texture).
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9
Stir in the heavy cream and lemon juice. The lemon juice is the 'secret' ingredient that cuts through the richness of the nuts.
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10
Season with kosher salt, white pepper, and celery salt. Taste and adjust seasoning as needed.
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11
Heat the soup gently until it is warmed through, but do not allow it to reach a boil.
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12
Ladle the warm soup into shallow bowls. Garnish each serving with a sprinkle of chopped roasted peanuts and fresh chives for a beautiful contrast in texture.
💡 Chef's Tips
Avoid using 'crunchy' peanut butter; the traditional soup is prized for its velvety, smooth consistency. If the soup becomes too thick upon standing, thin it with a splash of warm chicken stock or milk. Use white pepper instead of black pepper to maintain the beautiful creamy tan color of the soup without dark flecks. Always use a low-sodium stock so you can control the saltiness, as peanut butter often contains significant salt. For a vegetarian version, substitute the chicken stock with a mild vegetable broth.
🍽️ Serving Suggestions
Serve with warm, crusty sourdough bread or traditional Southern buttermilk biscuits. Pair with a crisp, chilled glass of Chardonnay or a dry Sherry to complement the richness. A side of thinly sliced Smithfield ham is a classic Virginia accompaniment. Follow the soup with a light green salad tossed in a vinaigrette to cleanse the palate.