Entree: United States – Virginia (Southern United States) – Virginia Peanut Soup

Serving Size: 4

Approximate Time

Prep 20 min

Cook 27 min

Total 40 min

Ingredients

- 2 tbsp (30 ml) unsalted butter
- 4 slices bacon, approx. 4 oz (115 g), chopped
- 1 medium yellow onion, finely chopped, about 6 oz (170 g)
- 2 celery stalks, diced, about 3.5 oz (100 g)
- 1 medium carrot, diced, about 3 oz (85 g)
- 3 cloves garlic, minced, about 0.2 oz (6 g)
- 1 1/2 cups (200 g) roasted Virginia peanuts, unsalted, divided
- 4 cups (960 ml) low-sodium chicken stock
- 1 lb (454 g) cooked chicken, shredded (rotisserie or roasted)
- 2 medium red potatoes, peeled and diced, about 12 oz (340 g)
- 1 cup (240 ml) heavy cream
- 1/4 cup (60 ml) creamy peanut butter (preferably natural)
- 1 tsp (5 ml) apple cider vinegar (or lemon juice)
- 1 tsp (6 g) kosher salt, plus more to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 1/4 tsp (0.5 g) cayenne pepper, or to taste
- 2 tbsp (8 g) fresh parsley, chopped, for garnish
- 1/4 cup (30 g) chopped roasted Virginia peanuts, reserved for garnish
- 2 scallions, thinly sliced, for garnish

Instructions

Short Description:
A rich, creamy Southern-style soup built on roasted Virginia peanuts, chicken stock, and heavy cream, finished with shredded chicken and crisped bacon for a complete main-course bowl. It balances nutty depth with a touch of acidity and spice for brightness.

Regional Notes:
This Virginia version highlights local roasted Virginia peanuts and uses chicken stock and cream for a lush, velvety texture typical of Southern peanut soups. Unlike West African peanut stews that lean heavily on tomato bases and ground peanuts as a primary sauce, the Virginia rendition stays dairy-forward and often includes shredded roasted chicken and bacon for Southern savory character.

1. In a large heavy pot or Dutch oven over medium heat, add the butter and chopped bacon. Cook until the bacon is crisp, about 6–8 minutes. Use a slotted spoon to remove the bacon to a paper-towel-lined plate and leave the fat in the pot.
2. Add the chopped onion, celery, and carrot to the pot and sauté in the bacon fat until softened and translucent, 6–8 minutes. Stir in the minced garlic and cook 30 seconds more until fragrant.
3. Remove 1/4 cup (30 g) roasted peanuts and set aside for garnish. Place the remaining 1 1/4 cups (about 170 g) roasted peanuts in a blender with 1 cup (240 ml) of the chicken stock and blend to a smooth paste, stopping and scraping the sides as needed. Transfer the peanut paste to a bowl and set aside.
4. Add the diced potatoes to the pot with the sautéed vegetables. Pour in the remaining chicken stock (about 720 ml) and bring to a simmer. Cook until the potatoes are tender, about 12–15 minutes.
5. Reduce heat to low. Stir the peanut paste, creamy peanut butter, shredded chicken, and heavy cream into the pot. Simmer gently for 5–7 minutes to meld flavors; do not boil vigorously.
6. For a smoother, creamier texture, carefully transfer about 2 cups (480 ml) of soup to a blender, puree until smooth, and return it to the pot (or use an immersion blender to partially puree the soup in the pot). Stir well to combine.
7. Season the soup with apple cider vinegar, kosher salt, black pepper, and cayenne. Taste and adjust seasoning—add more vinegar for brightness, salt for depth, or cayenne for heat.
8. Ladle the soup into bowls and garnish each serving with the reserved chopped roasted peanuts, crisp bacon pieces, chopped parsley, and sliced scallions. Serve hot.