Boiled Peanut Soup

Total Time:
1 hr 15 min
Prep:
30 min
Cook:
45 min

Yield:
6, approximately 3 quarts
Level:
Easy

Ingredients
  • 8 slices thick-cut bacon, chopped
  • 14 ounces chopped onions, approximately 3 cups
  • 6 cups chicken broth
  • 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
  • Boiled Peanuts:
  • 2 pounds in-shell raw Virginia or Valencia peanuts
  • 3 ounces kosher salt
  • 3 gallons water
Directions
  • 22 ounces shelled boiled Virginia or Valencia peanuts, recipe follows

  • 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.

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. 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.

  • Yield: approximately 4 pounds in shell and 2 pounds out of shell


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