Chef Kyle’s Peanut Soup


Written By: Chef Kyle Woodruff

Yield: 1 gal

Prep Time: 2 hour


½ lb          Whole Butter

5 ea          Apple wood Bacon Strips

1 ea          Large Yellow Onion, chopped

12 ea       Garlic Cloves

1 ea          Leeks, cleaned and sliced

2 ea          Celery Stalks, chopped

1 c             Bourbon

1 c             White Wine

1 gal         Chicken Stock

2 qt           Heavy Cream

3 ½ c        Peanut Butter


5 sprig     Fresh Thyme

10 ea       Black Peppercorns

10 ea       Coriander Seeds

2 ea          Bay Leaf

To Taste Kosher Salt and Ground White


-In a 10 quart saucepan over medium heat, add oil and butter and render bacon until crisp.

-Add vegetables and begin to caramelize. Once the onions become a dark golden brown add sachet then deglaze with alcohol.

-Once the potent alcohol smell is gone add the stock, peanut butter, and heavy cream and bring to a simmer and cook for 20 minutes.

-Remove sachet and puree soup through a blender and strain through a fine mesh strainer.

-Season with salt and pepper.


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