Cream of Peanut Soup

This is a Virginia classic, and if you’ve never had peanut soup, prepare to be converted. Two full cups of smooth peanut butter dissolved into a silky chicken broth base creates a soup that’s creamy, nutty, and surprisingly savory rather than sweet.

The technique is old-school restaurant: sauté onion and celery in butter, stir in flour for a roux, then whisk in 2 quarts of chicken broth and simmer. After simmering, everything gets pressed through a sieve to extract the flavored broth and discard the vegetable solids. What you’re left with is a perfectly smooth base ready for the peanut butter.

Stir the peanut butter and heated half-and-half into the strained broth off the heat, blending until completely smooth. Don’t let the soup boil after the peanut butter goes in; boiling can cause the oils to separate and the texture turns grainy.

Chopped peanuts on top add a crunchy contrast to the velvety soup.

Chef Tips

• Use smooth peanut butter, not chunky. You want a silk-smooth consistency after straining
• Heat the half-and-half separately before adding; cold cream dropped into hot broth can curdle
• Press the sautéed vegetables hard through the sieve to extract maximum flavor before discarding
• Serve in small portions. This soup is intensely rich, and a little goes a long way

Variations

• Spicy peanut soup: Add ½ teaspoon cayenne pepper or a spoonful of chili paste for a West African-inspired version
• Coconut peanut: Replace the half-and-half with coconut milk for a dairy-free, Thai-leaning soup
• Ginger lift: Sauté 1 tablespoon grated fresh ginger with the onion and celery for warmth