Williamsburg Peanut Soup

Name: Williamsburg Peanut Soup
Ingredients: 2 tablespoons all-purpose flour; 2 tablespoons cold water; 2 cups roasted virgina peanuts; 6 cups chicken broth; 3 tablespoons peanut oil; 1 medium onion, chopped; 2 celery ribs, chopped including leaves; 2 garlic cloves, chopped; 1 tablespoon canned tomato sauce; 1/2 teaspoon Worcestershire sauce; 5 drops Tabasco sauce; salt and pepper

12 ingredients

3 steps

Ingredients

2 tablespoons all-purpose flour
2 tablespoons cold water
2 cups roasted virgina peanuts
6 cups chicken broth
3 tablespoons peanut oil
1 medium onion, chopped
2 celery ribs, chopped including leaves
2 garlic cloves, chopped
1 tablespoon canned tomato sauce
1/2 teaspoon Worcestershire sauce
5 drops Tabasco sauce
salt and pepper

Directions

1

Stir together the flour and water to make a paste.
2

In a blender or food processor, combine 1 cup of the peanuts with 1 cup broth and blend until pureed. Add remaining nuts and 1 cup of broth and blend again until very smooth. Strain mixture through a fine sieve into a bowl and set aside.
3

In a medium skillet, heat oil over moderately low heat. Add onion, celery, and garlic to pan and saute for 5 minutes. Transfer vegetables to a blender or food processor add another cup of broth and puree. Scrape mixture into a large heavy saucepan over moderate heat. Add flour paste to mixture and cook, stirring, 5 minutes. Add remaining 3 cups broth, the strained peanut mixture, tomato sauce, worcestershire, and tobasco. Season with salt and pepper and stir well. Cook until soup is velvety smooth, about 5 minutes.