Peanut soup is a true Virginia delicacy. I know it sounds a bit odd at first, but trust me, there is nothing better. Fall always makes me crave soup, and the closer we come to Thanksgiving the more I crave this soup. Raymond and I ate this at the Hotel Roanoke the day after our wedding so I decided to make it today in honor of our 7th Anniversary.
1 medium onion, chopped
2 ribs of celery, chopped
1/4 cup butter
3T all-purpose flour
2 quarts chicken stock
2 cups smooth peanut butter
1 3/4 cups light cream
peanuts, chopped
Sauté the onion and celery in butter until soft, but not brown. Stir in the flour until well blended. Add chicken stock, stirring constantly, and bring to a boil.
Remove from heat and pureé with an immersion blender. Add peanut butter and cream, stirring to blend. Return to low heat and heat until just hot – do not boil. Serve, garnished with chopped peanuts.
My mum makes this for Thanksgiving! It is savory and fantastic. I love it too!