Virginia peanut and chestnut soup

8 servings
10 min
15 min
Very Easy


Number of serving: 8
1 medium onion, chopped

1/4 cup butter

1 tablespoon flour (I recommend 1/4 cup.)

2 quarts chicken broth

1 cup smooth peanut butter

1 tablespoon Worcestershire sauce

1/2 cup peanuts, chopped (for garnish)

1/2 cup water chestnuts, chopped (for garnish)


  • In a soup pot, saute the onion in the butter over medium heat, until translucent, approximately 5 minutes. Stir in the flour and cook for 1 minute. Whisk in the chicken broth and bring to a boil. Remove from the heat and strain. Return the liquid to the pot and stir in the peanut butter and Worcestershire sauce. Hold on low heat until ready to serve. Garnish each serving with the chopped peanuts and water chestnuts.



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