Enjoy This Recipe Courtesy of Chef Les Kincaid
Virginia Peanut Soup
2 medium yellow onions, diced
2 medium carrots, diced
2 large ribs of celery, diced
8 tablespoons sweet butter
2 quarts chicken stock
1 18 ounce jar of peanut butter (with no added sugar)
3/4 cup half-and-half
3/4 cup dry roasted peanuts, chopped fine
2-3 tablespoons kosher salt (to taste)
1 teaspoon white pepper
1 teaspoon cayenne pepper
Sautéed diced vegetables in butter. Add chicken stock and heat to a simmer. Add peanut butter and whisk in thoroughly.
Simmer for 10 minutes and strain. Puree the vegetables and return them to the soup. Add half-and-half, ground peanuts and seasonings. Heat to serving temperature and garnish with additional chopped peanuts and parsley.
Yield: 4-6 servings