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Course: Soups & Sandwiches
Keyword: Appetizers, Boiled Peanut Soup, Gluten-Free, Soups, Southern

Boiled Peanut Soup

ACTIVE TIME: 30 minutes
TOTAL TIME: 1 hour 15 minutes
Yield: 6 servings
Photo by Lynne Calamia
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Boiled Peanuts

  • 2 pounds raw Virginia or Valencia peanuts, in their shells
  • 3 ounces kosher salt
  • 3 gallons water

Boiled Peanut Soup

  • 8 slices thick-cut bacon, chopped
  • 3 cups chopped onions
  • 6 cups chicken broth
  • 22 ounces shelled boiled Virginia or Valencia peanuts
  • 1 tablespoon chopped fresh thyme leaves
  • 3 cups 2% milk
  • 4 teaspoons rice wine vinegar
  • 1 1/2 teaspoons kosher salt
  • 1/4 teaspoon ground white pepper

Specialized Hardware

Immersion blender
ACTIVE TIME: 30 minutes
TOTAL TIME: 1 hour 15 minutes
Yield: 6 servings


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 and 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.

Boiled Peanut Soup

  • 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 one quarter, 20 to 25 minutes.
  • Turn off the heat and puree the mixture with an immersion 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.
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