Peanut Soup

Learn about this recipe from our Historic Taverns Chef, then try it at home.

Colonial Williamsburg Chef de Cuisine Ivey Boyd, prepares the recipe for Peanut Soup. This soup has been on the historic area tavern menus since the taverns opened in the 1960s. Peanut soup originates in West Africa. Peanuts are native to South America but were brought to West Africa and later to North America in the late 1700s by enslaved people. Enslaved cooks adapted the West African recipe into the Virginia Peanut Soup that appeared in colonial taverns and 19th-century cookbooks.

Make it Yourself

Ingredients

• ½ Stick of Butter
• ¾ Cup Onions – sliced thin
• ½ Cup Carrots – sliced thin
• ½ Cup Celery – sliced thin
• 6 oz. Sherry Wine – reserve one ounce
• 3 ea. Thyme sprigs – fresh
• 2 ea. Bay leaves
• ½ tsp Peppercorns
• 2 x 16oz. Jars Peanut Butter
• 2 ½ Qts. Chicken Stock
• 1 ½ Cups Heavy Cream
• 2 Tbsp Corn Starch
• Tt Salt, Pepper and a pinch of cayenne pepper
• 1 ea. Sherry Chantilly Recipe
• 4 tsp Chopped Peanuts

Sherry Chantilly

• ½ Cup Heavy Cream
• 2 tsp. Sherry Wine
  

Instructions

1. In a large, heavy bottom pan, melt the butter and cook on medium heat until a nutty brown.
2. Add the onions, carrots and celery and saute until the onions turn translucent.
3. Add the aromatics - thyme, bay leaves and peppercorns - stir well for two minutes.
4. Add 5 oz. of the sherry wine. Bring to a rapid boil and reduce by two-thirds.
5. Add the chopped peanuts and chicken stock, stirring constantly as it comes to a boil.
6. Reduce to a simmer and cook for 40 minutes.
7. Add salt, pepper and cayenne to taste.
8. Thicken the soup; make a slurry with 4 tsp. sherry wine and 2 Tbsp. corn starch.
9. Whisk into the soup in a steady stream while the soup simmers to thicken.
10. Add peanut butter and stir till incorporated.
11. While soup is simmering, prepare the Chantilly cream.

Sherry Chantilly

1. Combine the cream and sherry together and whisk vigorously until soft peaks develop.
2. Ladle peanut soup into serving bowls and top with 1 Tbsp. sherry chantily and chopped peanuts.

* Serves 8