Williamsburg Peanut Soup

Total Time: 45 mins Cook Time: 45 mins

Ingredients

• Servings: 8
• 2 tablespoons all-purpose flour
• 2 tablespoons cold water
• 2 cups roasted virgina peanuts
• 6 cups chicken broth
• 3 tablespoons peanut oil
• 1 medium onion, chopped
• 2 celery ribs, chopped including leaves
• 2 garlic cloves, chopped
• 1 tablespoon canned tomato sauce
• 1/2 teaspoon worcestershire sauce
• 5 drops tabasco sauce
• salt and pepper

Recipe

• 1 stir together the flour and water to make a paste.
• 2 in a blender or food processor, combine 1 cup of the peanuts with 1 cup broth and blend until pureed. add remaining nuts and 1 cup of broth and blend again until very smooth. strain mixture through a fine sieve into a bowl and set aside.
• 3 in a medium skillet, heat oil over moderately low heat. add onion, celery, and garlic to pan and saute for 5 minutes. transfer vegetables to a blender or food processor add another cup of broth and puree. scrape mixture into a large heavy saucepan over moderate heat. add flour paste to mixture and cook, stirring, 5 minutes. add remaining 3 cups broth, the strained peanut mixture, tomato sauce, worcestershire, and tobasco. season with salt and pepper and stir well. cook until soup is velvety smooth, about 5 minutes.