Webmaster's Potato Peanut Soup
An Experiment that worked!

1.5 c. green peanuts, shelled, skins on
4 cans chicken broth
6-8 slices bacon
1 c. finely chopped onion
2 medium potatoes, grated, skins on
fresh Italian parsley, chopped
snipped fresh chives
about 1 c. half and half
salt and pepper to taste


Lindsey sent me a few pounds of green peanuts in shell, straight out 
of the field. They set outside spread out on a table till I could decide 
what to do with them. You could probably use use raw redskins from 
Good Earth Peanuts, but the cooking time will probably be longer. 
Also, if the green peanuts have just been dug up, they're softer, more 
moisture, and will probably need shorter cooking time. 

Put peanuts and broth in large sauce pan, start simmering. Dice 
bacon and fry, remove from drippings and add to soup. Lightly 
caramalize onion in drippings. Add that to soup. Simmer for about an 
hour, then add potatoes. Simmer for another hour or two (I lost track 
of time here) until the peanuts are very tender. Process in food 
processor until smooth. The soup will still have a special texture from 
the peanuts, not really crunchy, just different from straight potato 
soup. Put the soup back in the pan, and add the half and half. 
Amount depends on your texture/taste preference, plain milk could be 
used. Reheat and garnish each serving with chives and parsley. I 
wouldn't garnish with chopped peanuts, prefer that diners are 
surprised when they ask what the special texture and flavor are. The 
peanut and potato skins are also important to the effect. I may add 
finely chopped celery next time.

A 1995 Dom des Baumard Savennieres Trie Speciale was a perfect 
match.