Anybody wanna peanut?

Cream of Peanut Soup
King's Arms Tavern
Colonial Williamsburg
Williamsburg, Virginia

Serves 10-12

¼ cup (1/2 stick) unsalted butter
1 medium onion, finely chopped
2 celery ribs, finely chopped
3 tablespoons flour
8 cups Chicken Stock* (or low-salt canned chicken stock)
2 cups smooth peanut butter
1 ¾ cups light cream or half-and-half
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, three-five 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 flavor 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.

Robin chose to not sieve out the onions and celery and blend it smooth instead. He thinks that was a mistake, because when we finished preparing the soup, the taste just wasn't that great. So we added more peanut butter, a bit of brown sugar, salt and some cayenne pepper. It was good, but nothing to sell the farm for.



Kid Ratings:

Christopher Robin
Collin
Isaac	X "ninety"
Annette	X "ten hundred"