Make no mistake about it, despite Georgia’s reputation as the peanut (and pecan) capital of the universe, the nuts there cannot hold a candle to the large, oily, succulent, noble goobers grown in Virginia. (I order a steady supply of 2-pound bags from Original Nut House, in Wakefield, Virginia: 1-800-913-6642.) In 1794,
In a blender or food processor, combine
In a medium skillet, heat the oil over moderately low heat, add the onion, celery, and garlic, and cook, stirring, 5 minutes. Transfer the vegetables to the blender or food processor, add another cup of broth, blend to a purée, and scrape the mixture into a large, heavy saucepan over moderate heat. Add the flour paste to the vegetable purée, stir, and cook, stirring, 5 minutes. Add the remaining 3 cups broth, the strained peanut mixture, tomato sauce, Worcestershire, and Tabasco, season with salt and pepper, stir well, and continue to cook till the soup is velvety smooth, about 5 minutes.
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