Kings Arms Tavern Cream Of Peanut Soup Recipe
Yield: 12 ServingsRecipe by luhu.jp
Ingredients:
1: Onion, chopped
2: Celery ribs, chopped
1/4 cup: Butter,
3 tbsp: Flour, all purpose
2 quart: 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 Kings 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.
Source from luhu.jp
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 Kings 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.
Source from luhu.jp
Tags
Soups