Cream of Peanut Soup

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.

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.
Ingredients
  • 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
Instructions
  1. 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.
  2. 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.
  3. 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.

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