| Level: | Easy |
| Total: | 1 hr 15 min |
| Prep: | 30 min |
| Cook: | 45 min |
| Yield: | 6, approximately 3 quarts |
| Level: | Easy |
| Total: | 1 hr 15 min |
| Prep: | 30 min |
| Cook: | 45 min |
| Yield: | 6, approximately 3 quarts |
Ingredients
- 8 slices thick-cut bacon, chopped
- 14 ounces chopped onions, approximately 3 cups
- 6 cups chicken broth
- 22 ounces shelled boiled Virginia or Valencia peanuts, recipe follows
- 1 tablespoon chopped fresh thyme leaves
- 3 cups 2 percent milk
- 4 teaspoons rice wine vinegar
- 1 1/2 teaspoons kosher salt
- 1/4 teaspoon ground white pepper
- 2 pounds in-shell raw Virginia or Valencia peanuts
- 3 ounces kosher salt
- 3 gallons water
Instructions
- 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.
- 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.
- approximately 4 pounds in shell and 2 pounds out of shell
Reviews
Love this recipe! My sister HATES onions but she didn’t even notice it in this dish! I add a bit more bacon because my family loves them. I also get my peanuts already boiled at my local farmers market, one container of Cajun and one of regular. Always turns out yummy!
I loved it. I cheated a bit and boiled raw, un-shelled peanuts to save time. Boiled them about 5 hours and they turned out fine.
The only other modification I made was 1/4 cup of brown sugar, since mine turned out a little salty. Otherwise, I’m glad I came across this. I’ve never heard of peanut soup before, and now I wonder why anyone would keep this a secret.
I don’t see calorie info, but I figured it out to about 250 cal per cup.
This soup is really so good. Such great flavor. And I adore Alton, but it was a lot of work. I wish I had his souchefs! My 80+ yo Mother and I spent an hour shelling the peanuts. We all loved the soup, but it was just too much work.
Loved the soup; easy to make and shine with guests! i’d put a little less bacon. Really good