Directions:
- 22 ounces shelled boiled Virginia or Valencia peanuts, recipe follows
- Place a 6 quart pot over medium-high heat. Add the bacon and cook, stirring frequently, until the bacon is browned, 6 to 7 minutes. Remove the bacon to a paper-towel lined plate or rack. Pour off all but 3 tablespoons of the bacon fat.
- Decrease the heat to medium and add the onions to the pot. Cook, stirring occasionally until the onion is softened and beginning to brown around the edges, approximately 6 minutes. Add the broth, peanuts and thyme. Increase the heat to high, and bring to a boil. Once the mixture reaches a boil, reduce the heat to medium-low to maintain a rapid simmer. Cook until the peanuts begin to loosen from their skins and the broth is reduced by 1/4, approximately 20 to 25 minutes.
- Turn off the heat and puree the mixture with a hand-held stick blender until smooth. Add the milk, vinegar, salt and pepper and puree until combined. Turn the heat back to medium and cook until warmed through, 5 to 7 minutes. Garnish with the reserved bacon and serve immediately.
- Boiled Peanuts:
- Wash the peanuts in cool water until the water runs clear. Soak in cool water for 30 minutes to loosen any remaining dirt.
- Drain and rinse the peanuts. Add the peanuts to a 12-quart pot along with the salt and 3 gallons of water. Stir well. Cover and cook on high for 4 hours. Check the texture of the peanut at this point for doneness. When done, boiled peanuts should have a similar texture to a cooked dry bean. It should hold its shape, but not crunch when bitten. Add more water throughout the cooking process, if needed. If necessary, continue cooking for 3 to 4 hours longer.
- Drain the peanuts and store in a covered container in the refrigerator for up to 1 week.
- *Cook's note: The cooking time can vary greatly depending on how fresh the peanuts are. The fresher the peanut, the less time it will take to cook.
- Yield: approximately 4 pounds in shell and 2 pounds out of shell
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1090.62 Kcal (4566 kJ) | ||
| Calories from fat | 801.14 Kcal | ||
| % Daily Value* | |||
| Total Fat | 89.02g | 137% | |
|---|---|---|---|
| Cholesterol | 29.37mg | 10% | |
| Sodium | 7866.4mg | 328% | |
| Potassium | 1609.92mg | 34% | |
| Total Carbs | 38.1g | 13% | |
| Sugars | 14.61g | 58% | |
| Dietary Fiber | 15.01g | 60% | |
| Protein | 46.89g | 94% | |
| Vitamin C | 22.9mg | 38% | |
| Iron | 4.6mg | 26% | |
| Calcium | 507.3mg | 51% | |
| Amount Per 100 g | |||
| Calories | 43.28 Kcal (181 kJ) | ||
| Calories from fat | 31.8 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.53g | 137% | |
|---|---|---|---|
| Cholesterol | 1.17mg | 10% | |
| Sodium | 312.2mg | 328% | |
| Potassium | 63.89mg | 34% | |
| Total Carbs | 1.51g | 13% | |
| Sugars | 0.58g | 58% | |
| Dietary Fiber | 0.6g | 60% | |
| Protein | 1.86g | 94% | |
| Vitamin C | 0.9mg | 38% | |
| Iron | 0.2mg | 26% | |
| Calcium | 20.1mg | 51% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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