King's Arms Tavern Cream of Peanut Soup

This recipe is our favorite from The Williamsburg Cookbook. We had to buy the cookbook after having this at the King's Arms Tavern in Colonial Williamsburg. It is quite tasty served hot with toasted breadsticks (see recipe titled "Colonial Soup-Servers") This soup can be served hot or cold. It is even good re-heated.
- Ready In:
- 1hr 30mins
- Serves:
- Units:
16
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ingredients
- 1 medium onion, chopped
- 2 stalks celery, chopped
- 1⁄4 cup butter
- 3 tablespoons all-purpose flour
- 2 quarts chicken broth or 2 quarts chicken stock
- 2 cups smooth peanut butter
- 1 3⁄4 cups light cream
- peanuts, chopped
directions
- Saute onion and celery in butter until soft.
- Do not brown.
- Stir in the flour until well blended.
- Add chicken broth/stock, stirring constantly and bring to a boil.
- Remove from heat.
- Puree in a food processor or blender.
- Add peanut butter and cream, stirring to blend thoroughly.
- Return to low heat and heat just until hot.
- Do not boil.
- Serve garnished with chopped peanuts.
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RECIPE MADE WITH LOVE BY
@luvinlif2k
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@luvinlif2k
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"This recipe is our favorite from The Williamsburg Cookbook. We had to buy the cookbook after having this at the King's Arms Tavern in Colonial Williamsburg. It is quite tasty served hot with toasted breadsticks (see recipe titled "Colonial Soup-Servers") This soup can be served hot or cold. It is even good re-heated."
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This wasn't bad, but it SCREAMED for some salt. I obliged with some soy sauce. Then it turned out that a few drops of sesame oil gave it a nice Asian twang. Individual cups or bowls can be doctored as the eater sees fit. I also added some left over spaghetti noodles to mine, since the ingredients resemble a peanut sauce I make for noodles. It was quite good!Reply
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