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
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We hope you enjoy this King's Arms Tavern Cream Of Peanut Soup recipe.
