Name: Peanut Soup
Yield: Yields 1½ quarts
Cuisine: United States
Ingredients: ¼ teaspoon freshly ground black pepper; 1 cup (235 ml) chopped onion; 1 cup (235 ml) thinly sliced okra; ½ cup (118 ml) chopped celery; Salt and freshly ground black pepper; ½ cup (118 ml) heavy cream; 4 cups (950 ml) chicken stock; ½ cup (118 ml) sliced scallions; 2 tablespoons flour; 3 tablespoons vegetable oil; ½ teaspoon dried thyme; ¼ teaspoon red pepper flakes (or more); ½ teaspoon salt; 1 cup (235 ml) roasted, shelled, unsalted peanuts; 2 garlic cloves, minced; 2 tablespoons (30 g) butter; 2 tablespoons cornmeal

Preparation info

Yields
1½ quarts

Difficulty
Medium

Appears in

Bill Neal's Southern Cooking

By Bill Neal

Published 1985

About

The cuisines of warm lands around the globe from Africa to Asia have incorporated the South American native, the peanut. The southeastern United States is no exception. Peanut soup is a hallmark of eastern Virginia cooking and part of the legacy of African cooks who introduced the legume (after receiving it from the Portuguese slave traders) to North America.