Colonial Cream Of Peanut Soup Recipe

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Colonial Cream of Peanut Soup

Sandy Lowery

By
@SouthernIrish

Colonial Williamsburg Recipe. Yummy!


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Rating:

Serves:

10-12

Prep:

20 Min

Cook:

50 Min

Ingredients

1/2 stick
unsalted butter
1 medium
onion, finely chopped
2
celery ribs, finely chopped
3 Tbsp
flour
8 c
low salt chicken stock
2 c
smooth peanut butter
1 3/4 c
light cream or half & half
finely chopped lightly salted peanuts for garnish

Directions Step-By-Step

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, three-five minutes.
2
Stir in flour and cook two minutes longer.
3
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.
4
Whisk the peanut butter and the cream into the liquid. Warm over low heat, whisking often, for about five minutes. Do not boil.
5
Serve warm, garnished with the chopped peanuts.

About this Recipe

Course/Dish: Cream Soups, Other Soups