The weather has changed for colder and I decided to make a soup I haven’t had since I left Georgia. No, I take that back. I had a bowl in Williamsburg, Virginia a while back. I got this recipe from a brochure we picked up at the Georgia welcome center many, many years ago.
Southern peanut soup is different from the many West African varieties as there are no tomatoes in it and no additional veggies or greens added. Just onions, celery, milk, broth and peanut butter. It can be gussied up with a sprinkling of chopped peanuts on the top or a dash or two of hot sauce but I find it perfect just as it is.
The soup comes together quickly and is rich and creamy. So yummy and comforting!
Southern Peanut Soup
6 tablespoons unsalted butter
1 small onion (about ½ cup) finely chopped
2-3 stalks celery (about ½ cup) finely chopped
6 tablespoons all purpose flour
2 cups milk
½ cup peanut butter (I’m a big fan of Skippy)
2 cups low sodium chicken broth
½ teaspoon seasoned salt (I used Lawry’s)
Melt butter in a large saucepan over medium low heat. Sauté onions until translucent, about 5-10 minutes. Stir in the celery and sauté until soft. Sprinkle over the flour and cook for five minutes, stirring constantly. There should be no darkening of the roux as all you’re doing is cooking the flour.
Slowly whisk in the milk and stir well to remove any lumps. When the soup thickens, after about 10 minutes, whisk in the peanut butter and broth. Reduce the heat to low and cook until thickened, about 10 minutes, stirring regularly.
If you want a very smooth soup, pour through a strainer and discard the solids. I strain out the solids and put them in the blender to purée. Add back to the soup and stir to combine for a thicker, fuller bodied soup.
Bring soup back to a simmer and serve. This is one of those soups that is even better reheated so I’ve been known to make it around lunch time and put the entire pot in the fridge and then bring it out to reheat for dinner.