Home › Soups › Virginia Peanut Soup

Virginia Peanut Soup

Roast and shell sufficient peanuts to measure 3 pints. Pound them to a paste, adding salt to taste. Put this paste in a saucepan and add, very gradually, 2 quarts of boiling water. Season with black and red pepper and simmer until it thickens. Just before serving add I quart of oysters and I salt-spoonful of celery seed and cook until the oysters ruffle.