PEANUT SOUP
An interesting and exotic soup that's also very rich.
Provided by Michelle Chen
Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes
Time 30m
Yield 6
Number Of Ingredients 9
Steps:
- In a heavy soup pot melt the butter. Add the onion, garlic, flour and peanut butter. Stir until very smooth. Beat in the stock and season well with salt and pepper. Simmer over low heat until thick, about 20 minutes. Stir in the cream and heat through. Serve warm with ground peanuts.
Nutrition Facts : Calories 557 calories, Carbohydrate 14.4 g, Cholesterol 54.3 mg, Fat 50.4 g, Fiber 3.7 g, Protein 18 g, SaturatedFat 16 g, Sodium 805 mg, Sugar 5.3 g
PEANUT SOUP
Popularized in colonial Williamsburg, this simple, silky soup gets brightened up with lemon juice and served with diced green apple for a touch of tartness and red pepper flakes for heat.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 1h50m
Yield Serves 10 to 12
Number Of Ingredients 8
Steps:
- Heat oil in a large pot over medium. Add carrot and onion; season with salt. Cook, stirring occasionally, until vegetables are soft but have not taken on any color, about 5 minutes. Add peanuts, broth, and 3 cups water; bring to a boil. Reduce heat and simmer, uncovered, until peanuts are tender, about 1 hour, 20 minutes.
- Working in batches (do not fill jar more than halfway), puree soup in a blender until smooth, about 1 minute. (Or use an immersion blender.) Strain through a fine-mesh sieve, pressing on solids to remove as much liquid as possible. Return to pot and reheat over low, if necessary.
- Stir lemon juice into soup. Season with salt and pepper and serve, topped with apple, red-pepper flakes, and a drizzle of oil.
SOUTHERN PEANUT SOUP
From the "Noteworthy" cookbook. I haven't tried it but a co-worker has and liked it. Sounds interesting.
Provided by TPubmgjbd
Categories < 30 Mins
Time 30m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- In a large pot, saute onion and celery in the butter, stirring occasionally until vegetables are soft.
- Sprinkle flour over mixture, one tablespoon at a time and mix well.
- Add milk gradually, stirring constantly.
- When thickened, gradually blend in peanut butter, seasoning and chicken broth.
- Cook over low heat until thickened but do not overcook.
- This is best if you allow soup to cool then reheat to serve.
- Garnish with chopped peanuts.
Nutrition Facts : Calories 244, Fat 19.5, SaturatedFat 8.6, Cholesterol 31.4, Sodium 361.7, Carbohydrate 11.5, Fiber 1.9, Sugar 2.2, Protein 8.3
VIRGINIA PEANUT SOUP
Provided by Food Network
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 10
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.
SOUTHERN PEANUT BRITTLE
This is another southern favorite. Also from the Junior League of Charleston's Cook book "Charleston Receipts".
Provided by Recipe Baroness
Categories Candy
Time 55m
Yield 1 pound
Number Of Ingredients 7
Steps:
- Mix sugar, water, syrup, and vinegar together.
- Add raw peanuts and paraffin. Boil until brown and the peanuts pop or until it is very hard when dropped into cold water (Hard ball stage).
- Take the mixture from the burner and add the Baking Soda.
- Stir well and Pour onto a Pre buttered Slab or Jelly Roll Pan.
- Let mixture cool completely and when cold break into pieces.
- Enjoy!
REAL SOUTHERN PEANUT BUTTER PIE
This peanut butter pie is the real deal. No pudding or freezing. Any true Southerner knows a real peanut butter pie when they taste it and this is it. This recipe was passed on to me by a chef at a famous inn here in Virginia that served up some of the best pies in the state.
Provided by vatech90
Categories Desserts Pies No-Bake Pie Recipes
Time 2h20m
Yield 8
Number Of Ingredients 11
Steps:
- Stir confectioners' sugar and peanut butter together in a bowl until crumbly. Remove 2 tablespoons peanut butter mixture to a small bowl and reserve as a garnish. Spread remaining peanut butter mixture into the bottom of the pie crust.
- Whisk milk, white sugar, flour, egg yolks, and salt together in a saucepan over medium heat until mixture begins to bubble and thicken, 5 to 10 minutes. Remove from heat and stir in butter and vanilla. Pour milk mixture over peanut butter mixture and cool pie completely in refrigerator, at least 2 hours.
- Spread whipped topping over chilled pie and sprinkle reserved 2 tablespoons peanut butter mixture over the top.
Nutrition Facts : Calories 388.7 calories, Carbohydrate 46.8 g, Cholesterol 58.8 mg, Fat 19.8 g, Fiber 1.6 g, Protein 7.5 g, SaturatedFat 7.9 g, Sodium 240.5 mg, Sugar 31.2 g
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