Williamsburg Cream of Peanut Soup
From kimichka25 14 years ago
- 20 minutes to make
- Serves 10
From King's Arms Tavern at Colonial Williamsburg, Va. Sooo good! Got to thinking about this soup, and was able to find the recipe on the Colonial Williamsburg website and thought I would share it here! Enjoy!
Ingredients
- ¼ cup (1/2 stick) unsalted butter shopping list
- 1 medium onion, finely chopped shopping list
- 2 celery ribs, finely chopped shopping list
- 3 tablespoons flour shopping list
- 8 cups chicken stock shopping list
- 2 cups smooth peanut butter shopping list
- 1 ¾ cups light cream or half-and-half shopping list
- Finely chopped salted peanuts, for garnish shopping list
How to make it
- In a large saucepan or soup pot over medium heat, melt the butter.
- Add the onion and celery and cook, stirring often, until softened, three-five minutes.
- Stir in flour and cook two minutes longer.
- Pour in the chicken stock, increase the heat to high, and bring to a boil, stirring constantly.
- Reduce the heat to medium and cook, stirring often, until slightly reduced and thickened, about 15 minutes.
- Pour into a sieve set over a large bowl and strain, pushing hard on the solids to extract as much flavor as possible.
- Return the liquid to the sauce pan or pot.
- Whisk the peanut butter and the cream into the liquid. Warm over low heat, whisking often, for about five minutes.
- DON'T BOIL
- Serve warm, garnished with the chopped peanuts..
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