Creamy Peanut Soup
National Peanut Day is here! How much do we love peanuts, let me count the ways! This recipe calls for boiled peanuts and I have a bounty of them packed in our freezer, just thaw, heat and eat, it’s just that simple and so good for you. Learned about boiled peanuts when I first migrated south to Florida and have enjoyed them ever since. When I first heard of them, I was kinda leary knowing only of Planter’s Peanuts in a jar or can, they were the only way us Yankees ate them except for in cookies or candy. Our son-in-law Scott, living in Indiana now, has his folks pick up raw green peanuts when they’re down here visiting so he can enjoy them year round in a part of the country that is naive to what they are. So if you have never had this tasty treat and you get to Georgia or Florida, be sure to try them! This recipe is just simplicity at it’s best!
- 1 cup shelled boiled peanuts
- 3 cups chicken broth, divided
- ¼ cup raw, long grain rice
- 1 tbsp sherry
- Sea salt to taste (if using salted boiled peanuts, be sure to taste before adding more salt)
- Chopped roasted peanuts for garnish (optional)
- Cook rice according to package directions until soft.
- In a food processor, puree peanuts with ½ cup of the broth and place in a saucepan.
- Combine ½ cup of the broth with the rice in the processor and puree; add to peanuts.
- Stir in the remaining broth and sherry to peanut mixture; taste for desired saltiness and add if needed.
- Heat over low temperature until nice and hot.
- Garnish with chopped peanuts if desired.
Hope you enjoy and have a nice weekend, as we might be gettin’ outta Dodge tomorrow!