Spicy Virginia Peanut Soup

  • 3/4 cup Blue Crab Bay Co.® Crab House Nuts®
  • 1/4 cup olive oil
  • 1 medium red onion, halved and thinly sliced
  • 1 tbsp. peeled and minced fresh ginger
  • 1 tbsp. minced garlic
  • Pinch of cayenne
  • Salt and freshly ground black pepper to taste
  • 6 cups vegetable stock or water
  • 2 (about 1 lb.) sweet potatoes or yams, peeled and cut into thick slices
  • 1 cup heavy cream
  • 1/2 can coconut milk mixed with 1/2 can water
  • 8 to 12 plum tomatoes, cored and halved (or drained canned tomatoes)
  • 1/4 cup chunky peanut butter
Crush 3/4 cup Crab House Nuts® into large pieces in a food processor. Place the olive oil in a deep skillet or medium saucepan over medium-high heat. When hot, add the onion, ginger, and garlic and cook, stirring occasionally, until the vegetables are soft, 3 to 5 minutes. Add 1/2 cup of the crushed peanuts and the cayenne and sprinkle with salt and pepper. Stir in the stock and the sweet potatoes, add heavy cream and the coconut milk-water mixture. Bring to a boil, and turn the heat down to medium-low so that the soup bubbles gently. Partially cover the pan and cook, stirring occasionally, until the potatoes are just tender, about 10 minutes. Stir in the tomatoes and peanut butter. Cover and cook, stirring frequently, 5 to 8 minutes. Cool the mixture slightly, pour into a blender, and puree carefully. Gently reheat the soup, taste and adjust the seasoning, and sprinkle with the remaining crushed peanuts. Garnish with flat leaf parsley and thickened coconut milk if desired. Serves four.

Optional: For a less spicy version, use Blue Crab Bay Co.® Sea Salt Nuts® and a little of our Chesapeake Bay Seasoning.

Recipe prepared by Chef Gary Sokaitis of The Inn & Garden Cafe in Onancock, VA
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