COLONIAL AMERICA FOOD RECIPES RECIPES

Name: Virginia Peanut Soup
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 to 6 servings
Cuisine: american
Ingredients: 2 tablespoons butter; 1 medium onion, chopped; 6 cups chicken stock; 2 tablespoons all-purpose flour; 1 cup heavy cream; 1 1/2 cups natural peanut butter; 2 teaspoons hot sauce; 2 limes, juiced; 2 tablespoons chopped peanuts; 2 scallions, chopped

VIRGINIA PEANUT SOUP RECIPE | FOOD NETWORK

Virginia Peanut Soup Recipe | Food Network image

Provided by Food Network

Total Time 40 minutes

Prep Time 20 minutes

Cook Time 20 minutes

Yield 4 to 6 servings

Number Of Ingredients 10

Ingredients

2 tablespoons butter
1 medium onion, chopped
6 cups chicken stock
2 tablespoons all-purpose flour
1 cup heavy cream
1 1/2 cups natural peanut butter
2 teaspoons hot sauce
2 limes, juiced
2 tablespoons chopped peanuts
2 scallions, chopped

Steps:

Melt the butter in a heavy bottomed pot over medium heat. Add the onion and cook until translucent, about 10 minutes. Bring the chicken stock to a boil in a medium saucepan. Whisk in the flour all at once and cook until the mixture has a toasty aroma. Whisk the stock into the flour mixture in a slow, steady stream until smooth. Add the heavy cream and peanut butter to the soup and stir to combine. Stir in the hot sauce and lime juice and season, to taste. Garnish with the chopped peanuts and scallions.

VIRGINIA PEANUT SOUP RECIPE | FOOD NETWORK

Virginia Peanut Soup Recipe | Food Network image

Provided by Food Network

Total Time 40 minutes

Prep Time 20 minutes

Cook Time 20 minutes

Yield 4 to 6 servings

Number Of Ingredients 10

Ingredients

2 tablespoons butter
1 medium onion, chopped
6 cups chicken stock
2 tablespoons all-purpose flour
1 cup heavy cream
1 1/2 cups natural peanut butter
2 teaspoons hot sauce
2 limes, juiced
2 tablespoons chopped peanuts
2 scallions, chopped

Steps:

Melt the butter in a heavy bottomed pot over medium heat. Add the onion and cook until translucent, about 10 minutes. Bring the chicken stock to a boil in a medium saucepan. Whisk in the flour all at once and cook until the mixture has a toasty aroma. Whisk the stock into the flour mixture in a slow, steady stream until smooth. Add the heavy cream and peanut butter to the soup and stir to combine. Stir in the hot sauce and lime juice and season, to taste. Garnish with the chopped peanuts and scallions.

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