Creamy and thick, pale tan colour, topped with a crunchy chopped peanut … Peanut soup is a staple in Williamsburg Virginia. This peanut soup is also good served ice cold.
Colonial Williamsburg's Cream of Peanut Soup
Creamy and thick, pale tan colour, topped with a crunchy chopped peanut ... Peanut soup is a staple in Williamsburg Virginia. This peanut soup is also good served ice cold.
- ¼ cup unsalted butter
- 1 medium onion, finely chopped
- 2 celery stalks, finely chopped
- 3 tablespoons flour
- 8 cups chicken stock
- 2 cups smooth peanut butter
- 1¾ cups light cream
- 1 teaspoon Tabasco sauce (optional)
- finely chopped salted peanuts, for garnish
- In a large saucepan or soup pot over medium heat, melt the butter. Add the onion and celery and cook, stirring often, until softened, 3 - 5 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 flavour 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. Do not boil. Serve warm, garnished with the chopped peanuts.