Virginia Peanut Soup Recipe

Virginia Peanut Soup

Recipe courtesy of Chef Chris Carey, Ashby Inn

• Level: Easy
• Yield: 4 to 6 servings
• Total Time: 40 minutes
• Prep Time: 20 minutes
• Cook Time: 20 minutes

Nutritional Information (Per Serving)

• Calories: 685
• Total Fat: 56 g
• Saturated Fat: 19 g
• Carbohydrates: 31 g
• Dietary Fiber: 5 g
• Sugar: 13 g
• Protein: 23 g
• Cholesterol: 72 mg
• Sodium: 414 mg

Ingredients

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

Instructions

1. Place a heavy-bottomed pot over medium heat and melt the butter. Add the chopped onion and saut until it becomes translucent, about 10 minutes.
2. In a separate saucepan, bring the chicken stock to a boil. Whisk in the flour all at once and cook until the mixture gives off a toasted aroma.
3. Slowly pour the hot stock into the flour mixture, whisking continuously until smooth.
4. Stir in the heavy cream and peanut butter until well combined.
5. Add the hot sauce and lime juice, then season to taste.
6. Serve garnished with chopped peanuts and scallions.

This recipe was provided by a chef, restaurant, or culinary professional. It has not been tested for home use.