|Nutrition Facts (per serving)|
|Servings: 6 to 8|
|Amount per serving|
|% Daily Value*|
|Total Fat 49g||62%|
|Saturated Fat 14g||72%|
|Total Carbohydrate 30g||11%|
|Dietary Fiber 4g||16%|
|Total Sugars 9g|
|Vitamin C 1mg||7%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This tasty peanut soup is a classic Southern specialty. Peanut soup is sometimes called "Tuskegee Soup," named for George Washington Carver, who was famous for his experiments with peanuts. There are a number of variations to peanut soup, and this is just one of many. This version is made without milk, but many other versions are made with cream or milk. This soup is made with peanut butter, chicken stock, celery, onion, lemon juice, butter, and other ingredients.
This is a thinner version, but you can change it up and make a thick, rich and creamy peanut soup, by replacing about 2 to 3 cups of the chicken stock with heavy cream.
The recipe makes a big batch, about 2 1/2 quarts, and could be scaled down to make less if desired.
This dish can be served on its own or at lunch with a tossed salad or sandwich. It can also be one of the courses for a special occasion dinner.
"This peanut soup is so delightfully savory, well rounded, and full-bodied. I loved how it came together so quickly and how flavorful it was with only a handful of ingredients. Because it doesn’t require too much, I’d recommend using a good quality stock to provide a really great, flavorful base." —Kayla Hoang
2 stalks celery, coarsely chopped
1 small onion, coarsely chopped
4 ounces (1/2 cup) unsalted butter
1/3 cup all-purpose flour
2 quarts warm chicken stock
2 cups peanut butter
1 tablespoon freshly squeezed lemon juice
1 teaspoon salt
1/3 teaspoon celery salt
1/4 cup coarsely chopped peanuts, for garnish
Gather the ingredients.
In a large pot or Dutch oven, sauté the celery and onion in the butter over medium heat until the vegetables begin to soften, about 5 minutes. Add the flour, and stir until blended.
Stir in the warm chicken broth. Simmer on low heat, stirring occasionally, about 30 minutes.
Remove from heat. Strain, discarding the solids. Return the broth to the pot. Whisk in the peanut butter, lemon juice, salt, and celery salt. Cook, whisking frequently until the mixture is smooth and just until heated through.
Ladle into soup bowls. Sprinkle with chopped peanuts and serve.
Instead of using store-bought peanut butter, make your own homemade peanut butter to use in this soup. It's so easy to make, you'll wonder why you didn't do it before!
- Slice up one bunch of green onions and use them in place of the small onion.
- Use heavy cream in place of 2 to 3 cups of the chicken stock.
- Sprinkle in some red pepper flakes or a dash of cayenne pepper to add some spice.
How to Store and Freeze
Before refrigerating or freezing, make sure this peanut soup is cool.
- Leftovers can be put in an airtight container and kept in the refrigerator for up to one week.
- This soup can also be frozen for two to three months in a freezer-safe container.
- Reheat the amount desired in a saucepan on medium heat until warm. Taste the soup after it's been reheated and if needed, add a small splash of lemon juice in it to brighten it up.