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Virginia Peanut Soup

Virginia Peanut Soup

Course Soup
Cuisine American
Keyword peanut, soup, Virginia
Servings 6 Servings


  • 2 tablespoons unsalted butter
  • 1 medium onion chopped
  • 2 celery stalks chopped
  • 2 tablespoons all-purpose flour
  • 6 cups chicken stock
  • 1 1/2 cups peanut butter
  • 1 cup heavy cream
  • 1 tablespoon lemon juice
  • Salt to taste
  • Roasted, chopped peanuts for garnish
  • Hot sauce to taste


  • In a large pot, melt the butter over medium heat. Add the onions and celery and cook, stirring often, until softened and translucent, about 10 minutes. 
  • Add the flour and stir to coat the onions and celery. Slowly add the chicken stock while whisking. Bring the mixture to a boil, then reduce to a simmer for 20 minutes. Remove from heat and use an immersion blender to puree the mixture until smooth.
  • Return to a low heat and whisk in the peanut butter and cream until smooth. Season with lemon juice and salt and serve immediately garnished with chopped peanuts and hot sauce if desired.