Peanut Soup
This recipe for Peanut Soup from Libbie Summers comes from The Whole Hog Cookbook. It's the perfect showcase of a true Georgia staple: the peanut! Bacon makes this a hearty and unexpected taste treat!
Peanut Soup
Ingredients:
6 slices Smithfield bacon
1 medium sweet onion, finely chopped
6 celery hearts with leaves, finely chopped
4 c. good-quality chicken stock
2 Tbsp. all-purpose flour
1 c. heavy cream
1 c. natural peanut butter
1 pt. half-and-half
Kosher salt
Freshly ground black pepper
Chopped roasted peanuts
Directions:
Line a baking sheet with paper towels and set aside.
In a large saucepan over medium heat, cook bacon until crisp, drain on paper towels, and chop. Pour off all but 2 Tbsp. of bacon drippings from pan. Add onion and celery to pan and sauté over medium heat for 1 minute. Cover pan and lower heat to low. Cook for 15 minutes, until vegetables are soft and translucent.
In a medium saucepan over medium-high heat, bring stock to a low boil.
Stir flour into onion mixture and cook, stirring often, until mixture is a golden color with a nutty aroma. Add hot stock to flour mixture in a slow, steady stream, whisking constantly. Whisk in cream and cook, whisking continually, for 5 minutes, or until mixture is heated through. Whisk in peanut butter until it is fully incorporated. Cook for 6 to 8 minutes. Whisk in half-and-half and cook for 5 minutes. Salt and pepper to taste. Strain soup through a fine-mesh sieve and ladle it into bowls while it is hot. Garnish with bacon and peanuts.
