Label
All
0
Clear all filters

Williamsburg Peanut Soup

Rate this recipe

Preparation info
  • Makes

    6 to 8

    servings
    • Difficulty

      Easy

Appears in
The Glory of Southern Cooking

By James Villas

Published 2007

  • About

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, Thomas Jefferson’s garden included no fewer than sixty-five peanut hills, and during Colonial times in Virginia, peanut soup was already considered one of t

Become a Premium Member to access this recipe

  • Unlimited, ad-free access to hundreds of the world’s best cookbooks

  • Over 150,000 recipes with thousands more added every month

  • Recommended by leading chefs and food writers

  • Powerful search filters to match your tastes

  • Create collections and add reviews or private notes to any recipe

  • Swipe to browse each cookbook from cover-to-cover

  • Manage your subscription via the My Membership page

Download on the App Store
Pre-register on Google Play
Best value

Part of


No reviews for this recipe

The licensor does not allow printing of this title