Virginia Peanut Soup

Serves: 8
Total Calories: 785


1/4 cup olive oil
1/2 pound carrot, chopped rough
1/2 pound yellow onion, chopped rough
1/2 pound celery stalks, cut rough
1/4 cup concentrated chicken base
12 cups water
1 pound fresh chicken carcass
1/4 cup fresh tarragon leaves
1 1/2 cups clarified butter
1/2 - 3/4 pound creamy peanut butter
3/4 tablespoon Kitchen Bouquet
2 cups heavy cream
salt and pepper to taste
crushed peanuts for garnish


Preheat oven to 350°. Glaze a medium baking sheet with olive oil. Spread vegetables evenly over pan. Bake 1 hour, turning vegetables occasionally. Combine chicken base with water. Add vegetables, chicken carcass, and tarragon. Simmer 2 hours. Strain mixture thoroughly and refrigerate. After simmering, you should have about 8 cups usable stock. When stock has completely cooled, skim off fat. Melt butter in a medium saucepan. Whisk in 1/2 cup flour to make a roux, using a little more if necessary. Simmer on very low heat 30 minutes until roux becomes a dusty brown.

Transfer stock to a heavy-bottomed stockpot and begin heating. When stock is just below a boil, add peanut butter, stirring to blend. Add roux, stirring constantly so it doesn’t settle on bottom of pan and burn. Stir in Kitchen Bouquet, then cream. Season with salt and pepper. Simmer on low heat another 10 minutes. Remove from stove and run through strainer again. May be stored in refrigerator for later use or served immediately. Garnish with crushed peanuts.

Fun Fact: Peanuts were first grown commercially in the United States in Sussex County, Virginia, in the mid 1840s. Because of their size and flavor, Virginia peanuts are known as the "Cadillac of peanuts." Virginias have the largest kernels and account for most of the peanuts roasted and processed in-the-shell. When shelled, the larger kernels are sold as snack peanuts. Virginias are grown mainly in southeastern Virginia and northeastern North Carolina.

Nutritional Facts:

Serves: 8
Total Calories: 785
Calories from Fat: 688

This Virginia Peanut Soup recipe is from the Best of the Best from the East Coast Cookbook Cookbook. Download this Cookbook today.

More Recipes from the Best of the Best from the East Coast Cookbook Cookbook:
Creamy Broccoli Soup
Broccoli Cream Cheese Soup
Martha Washington’s Porridge of Green Peas
Basil Tomato Soup
Onion Soup
Zesty Gazpacho
Soup à la Julienne
Corn Soup with Shrimp
Oyster and Artichoke Soup
Crab and Asparagus Soup
Peanut Soup
Virginia Peanut Soup
Martha Washington’s To Make a Frykecy
Corn and Cheese Chowder
Golden Glow Corn Chowder
Flounder Chowder Fulgham
Captain Rasmussen’s Clam Chowder
Fish Chowder, Jersey Shore
Quahog “Chowdah”
Shrimp Bisque
Fresh Mushroom Bisque
Crab and Corn Bisque
Beaufort Grocery’s Darn Fine Gumbo
White Chili
Sinfully Rich Oyster Stew
5-Hour Beef Stew
Blues Brothers World Famous Brunswick Stew
Brunswick Stew Family Size
Chicken Tortilla Stew
Summer Corn and Tomato Stew

"I must say this is the best recipe software I have ever owned."

"Your DVO cookbook software saves me time and money!"
-Mary Ann

"Call it nutrition software, meal planning software, cooking software, recipe manager, or whatever you want. It is the software I use to stay healthy!"

"Your software is the best recipe organizer and menu planner out there!"

"Thank you so very much for creating such a wonderful cooking recipe program. I think this is the best recipe program there is!"

"I saw lots of recipe software for PC computers but I was having a hard time finding really good mac recipe software. I'm so glad I discovered Cook'n! It's so nice to have all my recipes in a computer recipe organizer. Cook'n has saved me so much time with meal planning and the recipe nutrition calculator is amazing!!!

My favorite is the Cook'n Recipe App.