Customers may flock to Chicago's Lillie's Q with its superlative barbecue in mind, but they soon discover that there's also plenty to like about chef Charlie McKenna's refined interpretations of classic Southern comfort foods. We love his lightened take on peanut soup, a recipe with roots in Colonial Virginia. Peanut soup is typically served hot, but McKenna's version is thoroughly chilled. He lifts the soup's flavor with a drizzle of reduced sugarcane vinegar, then garnishes the dish with grill-stamped peaches, scallions, and toasted peanuts.
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