VIRGINIA PEANUT SOUP RECIPE

वर्जीनिया मूंगफली सूप नुस्खा वर्जीनिया मूंगफली सूप सामग्री निर्देश सुनो

Listen Virginia peanut soup recipe Virginia peanut soup ingredients instructions.

The peanut originated in South America, but came to the United States via Africa. In the early twentieth century, an African American from the south, George Washington Carver, worked in Dr. King’s home state of Alabama to develop hundreds of new recipes and uses for the peanut. Carver’s peanut and agricultural research showed Southern farmers the benefits of crop rotation, which ultimately increased production. Since cotton had been the dominant crop in the South for more than 200 years, these newer crops added vital nutrients back into the soil and helped the Southern economy prosper. Thus, a peanut recipe seemed to be a nice representation of the mixing of African and American cultures in the south, as well as a proud accomplishment of another Southern African American leader. Plus, it’s cold outside, so soup sounds good these days. It’s that time of year!

Anyone who was born and raised in Virginia has probably tasted peanut soup, or has at least heard of it. It’s definitely a southern thing! I vividly remember trips to Williamsburg with my parents when I was a child. We ate at the colonial taverns on Duke of Gloucester and my dad always ordered peanut soup.

My version of the thick, velvety soup is easy to prepare and is made with ingredients that you probably keep stocked in your kitchen. I will warn you, though: it’s incredibly rich (as you can probably tell from the list of ingredients). A very small cup makes a nice starter before dinner, or can even serve as the main course with a salad and some bread.

Ingredients

2 Tablespoons butter

1 celery stalk diced

¼ cup diced onion

¼ cup flour

3 ½ cups chicken broth or more to thin soup as necessary

3/4 cup creamy peanut butter

½ teaspoon salt or to taste

2 Tablespoons heavy cream

Fresh parsley and coarsely chopped peanuts for garnish

Instructions

In a saucepan or stock pot, melt butter over medium-high heat. Saute celery and onion in butter until tender. Add flour and whisk until blended. Cook an additional 1 minute, whisking constantly.

Add chicken broth, cook for about 20 minutes.

Strain to remove solids. Return liquid to pot and stir in peanut butter, salt, and heavy cream. Cook over low heat just until peanut butter is melted and soup is heated through. If the soup seems too thick, just add a splash or two of additional chicken broth.

Divide among bowls and garnish with fresh parsley and coarsely chopped peanuts.