1 onion, chopped
2 celery ribs, chopped
1/4 cup butter
3 tbsp flour, all purpose
2 qt chicken stock
2 cup peanut butter, smooth
1 3/4 cup light cream
1 peanuts, chopped
Directions
Servings: 12
Saute onion and celery in butter until soft, but not
brown. Stir in flour until well blended. Add chick
stock, stirring constantly, and bring to a boil.
Remove from heat and rub through a sieve. Add peanut
butter and cream, stirring to blend thoroughly. Return
to low heat, but do not boil, and serve, garnished
with peanuts.
Note: This soup is also good served ice cold.
This is as served at the King's Arms Tavern in
Colonial Williamsburg, Virginia.
"Peanuts (ground nuts) are from Brazil that sailed
with the Portuguese explorers to Africa and back to
the Americas with the Negro. In 1794, Thomas Jefferson
recorded the yield of sixty-five peanut hills at
Monticello. The cultivation of peanuts increased in
the South in the nineteenth century, but it was not
until after the Civil War that they gained national
acceptance."
From the Williamsburg Cookbook.
Servings: 12 servings
King's Arms Tavern Cream Of Peanut Soup Recipe brought to you by Recipe Ideas
Categories: Soup
The History of Recipes
Food historians have tracked the existence of recipes back into antiquity, in truth as far as the early Egyptians, and potentially, even further back. In practice though, sadly, these ancient cookbooks were just very basic pictorial, hieroglyphic or cunieform instructions for preparing food.
Fascinatingly, the most ancient recipe discovered, according to experts in ancient history are a few ancient tablets in ancient Sumerian which show the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made people feel exhilarated and blissful. As our culinary historical trip moves to more modern times there are two interesting cookery books dating from the fourteenth century ; a book published under the title `Forme of Cury`, and another, similary entitled `Curye on Inglish`. The titles are a little misleading though, these two books are nothing to do with the spicy food that appears on menues today, but rather descriptions of the types of food prepared by the cooks of the rich people of that time. In the 15th century, the Crusaders brought back many new foods, spices and herbs from the holy land, including spices like rosemary and coriander. These new culinary innovations led to an outbreak in manuscripts on cookery, some of which are now in academic collections. Over the next few centuries, the powerful families of Europe tried to lay on the most exotic banquets, and consequentially the best chefs and their recipe collections increased in prestige. Notwithstanding that, it was during the 1800s that cooking and recipe publications became really popular. The Famous Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, dedicated years of their lives to assembling, trying out, and publishing the recipes of their peers. The introduction of television brought us celebrity chefs and the accompanying recipe books. Which brings us neatly up to date and the invention of computers and the internet, permitting us all to search through thousands of recipes like those on sites such as this. |
We hope you enjoy this King's Arms Tavern Cream Of Peanut Soup recipe.
