The Virginia Peanut Soup Recipe is a popular African cuisine, often made as a purée with peanut butter as the main ingredient. The peanut soup was then popularized in America after the Civil War, and is especially popular in Virginia because of the abundance of peanuts. In fact, if you visit Virginia today, it’s impossible not to come across Colonial Williamsburg, the town’s very own living-history museum. People go to King’s Arms Tavern just to get a taste of the soup. And like always, we’re making our version of the dish so you can try it without going to the museum yourself!
There are a couple of things we’d like you to note before starting this recipe. First, you want to warm this dish over low to medium heat only. We want to prevent the soup from boiling as much as possible. Second, chopped onions and celery adds more texture. But this is optional. Finally, adding a tablespoon of lemon juice gives out a nice zing and will awaken all the flavors together.
The Virginia Peanut Soup Recipe has the same ingredients as the West African Peanut Stew. However, the latter is thicker, and often paired with either rice or a healthy portion of collard greens. The Virginia Peanut Soup, on the other hand, is often served as an appetizer. Looking for more soup recipes? Check out our Cheesy Asparagus Soup Recipe for another healthy dish.
How to Make Virginia Peanut Soup Recipe
Who would have thought you can use peanut butter to make a delicious steaming, savory bowl of soup? We love this soup recipe as it is incredibly simple and comforting.
Sauté the onion and celery in the butter until translucent.
Add the flour and stir constantly. After, add peanut butter and stir.
Add celery salt and chicken broth or beef bouillon, and lemon juice.
Simmer for 10 to 15 minutes until thickened and slightly reduced.
Garnish with chopped peanuts and serve
To upgrade this recipe, you can use unpeeled diced apples or sweet potatoes which will taste amazing with the soup. If you're looking for a spicier version, feel free to add sriracha or chilli flakes!
- Sugar: 10g
- Calcium: 54mg
- Calories: 606kcal
- Carbohydrates: 28g
- Cholesterol: 7mg
- Fat: 48g
- Fiber: 6g
- Iron: 2mg
- Monounsaturated Fat: 22g
- Polyunsaturated Fat: 13g
- Potassium: 829mg
- Protein: 23g
- Saturated Fat: 8g
- Sodium: 1091mg
- Vitamin A: 565IU
- Vitamin C: 4mg
Frequently Asked Questions
Can I make the soup creamier?
Absolutely! To achieve a creamier soup, add 1 cup of half and half light cream. This brings it to about 400 calories per serving. However, if you are aiming for a healthier vegetarian snack, substitute chicken stock with plain water, remove the cream, and it will taste just as good.
How can I make the soup smoother?
Some of you might prefer a smoother, silkier soup. If this is the case, run the soup through a sieve to catch the chunkier peanut pieces. You can also use a hand-held stick blender, a food processor, or a blender to puree the soup.
Should I use salted or unsalted butter in the recipe?
When using peanut butter in any dish, we always recommend finding the unsalted one. This is the same when using butter so that you can control the amount of sodium or saltiness of the dish. It’s better to add some more salt later than having to up your servings to balance it out.
How long can I store Virginia Peanut Soup in the fridge?
Sometimes, we do find ourselves accidentally cooking a bigger batch than necessary. If you have hefty leftovers, no worries, the Virginia Peanut Soup dish can last up to 3-4 days. But we don’t recommend that you freeze them as the cream base can break when thawed. Just put them in a seal-tight container and placed in the lower section of your fridge. Reheat before serving.
ConclusionCreamy or not, spicy or just a little bit, this Virginia Peanut Soup is perfect to eat as an appetizer, or a light snack on a lazy afternoon. Put this recipe to the test and let us know what you think. We'd love to hear from you in comments below.
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