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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 8 |
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James Villas The Glory of Southern Cooking Ingredients:
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 |
Directions:
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.
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