ETHNIC DAY -- American - Virginia Peanut Soup

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* Exported from MasterCook *

 

Virginia Peanut Soup

 

Recipe By : Nava Atlas's American Harvest, 55

Serving Size : 6 Preparation Time :0:00

Categories : American Soups

Vegetarian

 

Amount Measure Ingredient -- Preparation Method

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2 tablespoons butter

4 cups water or vegetable stock

1 cup onion -- chopped

2 large stalks celery -- finely diced

3 medium carrots -- thinly sliced

2 1/2 tablespoons unbleached white flour

3 tablespoons dry red wine or sherry

A few grains of cayenne pepper

2/3 cup peanut butter

1 1/2 cups whole or low-fat milk

Salt and freshly ground black pepper

Chopped roasted peanuts for garnish

Minced fresh parsley for garnish

 

In a large soup pot or Dutch oven, heat the butter with 3 tablespoons of the

water or stock until the butter melts. Add the onions, celery, and carrots and

cook over low heat, stirring frequently, until the onions begin to turn golden.

Sprinkle in the flour and continue to cook, stirring constantly, until the

mixture begins to turn golden brown.

 

Add the remaining water or stock, the wine or sherry, and the cayenne. Bring to

a boil, then cover and simmer over low heat until the vegetables are tender,

about 10 to 15 minutes. Spoon the peanut butter into the pot and whisk it in

briskly until blended with the stock. Stir in the milk and season to taste with

salt and pepper (season slowly and carefully and taste as you do -- you don't

want to overpower the unusual peanut flavor with too much salt and pepper).

Bring to a simmer and cook over very low heat for another 10 minutes or so,

stirring occasionally. If time allows, let the soup stand for an hour or so to

thicken before serving, then heat through as needed. Garnish each serving with

some chopped peanuts and parsley.

 

Serves 6

 

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NOTES : The peanut was originally cultivated by the Indians of South America,

very possibly of Brazil, and enjoyed a remarkably long trip to many parts of the

world before it returned to our colonial shores. Bearing its African name of

goober, the peanut came back to us aboard slave ships. Not until George

Washington Carver promoted it in the latter part of the nineteenth century,

however, did it become an important crop. Carver, the noted botanist and

inventor, developed numerous recipes for the peanut, which he believed to be an

important and nutritious food. Some attribute this famous southern soup to him,

at least in its refined version. Admittedly rich, this soup has an intense and

unusual flavor and is good either hot or cold. Here is my interpretation.